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NORTH  CAROLINA  STATE  UNIVERSITY  LIBRARIES 

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17236 

This  book  may  be  kept  out  TWO  WEEKS 
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j     16Nov543 

JAN  9    m:i 
UUL  2  6 1945 

PEC -5  lSi79 


APRO^ 


993 


PIG    RAISING 

A  Manual  for  Pig  Clubs 


BY 

ARETAS  W.  NOLAN 

ASSISTANT    PROFESSOR,    AGRICULTURAL    EXTEXSIOjST, 
UNIVERSITY    OF    ILLINOIS 

AND 

JAMES  H.  GREENE 

STATE   LEADER,    JUNIOR    EXTENSION    SETRVICE,. 
UNIVERSITT    OF    ILLINOIS 


CHICAGO  NEW  YORK 

ROW,   PETERSON   AND    COMPANY 


Copyright,  1918 
ROW,  PETERSON 
AND      COMPANY 


^  X 


^V) 


PREFACE 


Whatever  may  be  the  status  of  the  project  system 
of  teaching  other  subjects,  it  is  coming  to  be  quite 
generally  agreed  that  the  home  project  offers  one  of 
the  best  methods  for  teaching  elementary  agriculture. 
The  essentials  of  the  home  project  plan  are  as  follows: 

(1)  A  definite,  detailed  plan  for  work  at  home  cover- 
ing a  season  or  more  or  less  extended  period  of  time; 

(2)  it  must  be  a  part  of  the  instruction  of  the  school  in 
agriculture;  (3)  the  parents  and  pupils  should  agree 
with  the  teacher  upon  the  plan;  (4)  the  home  work 
must  have  competent  supervision;  (5)  records  and  re- 
ports of  time,  method,  cost  and  income  must  be  hon- 
estly kept  and  submitted  to  the  teacher. 

In  the  study  and  practice  of  a  vocational  subject 
such  as  agriculture,  we  may  distinguish  three  aspects, 
each  involving  distinct  pedagogical  characteristics  and 
special  problems  of  administration.  The  first  includes 
the  concrete,  specific,  or  practical  work,  such  as  the 
actual  making  of  a  garden,  the  raising  of  poultry,  or 
the  growing  of  corn;  the  second  involves  a  study  of 
such  technical  sciences  as  botany,  physics,  chemistry, 
and  the  principles  of  the  agricultural  science  relating 
directly  to  the  subject  of  agriculture  under  considera- 
tion; the  third  aspect  includes  such  general  informa- 
tion as  the  history,  economic  values,  and  other  inter- 
esting facts  of  that  particular  phase  of  agriculture 
being  studied.  Doctor  Snedden  states  in  his  "Prob- 
lems of  Secondary  Education,"  that  the  keynote  of  the 

'3 


172 


4  PREFACE 

newer  education  in  these  fields  is  to  be  found  in  the 
development  of  facilities  for  obtaining  practical  ex- 
perience, under  conditions  as  nearly  approximating 
those  of  the  actual  vocation  as  can  be  obtained. 

It  is  for  the  purpose  of  making  as  practical  as  pos- 
sible some  of  the  principles  of  scientific  agriculture  for 
the  boys  and  girls  of  the  public  schools,  and  of  giving 
direct  vocational  value  to  such  work  that  this  little 
book,  the  third  of  a  series,  is  submitted.  The  plan 
outlines  one  project  in  each  booklet,  supplying  the  pro- 
ject directions,  practical  exercises  for  laboratory  work, 
subject-matter  for  study  and  recitation,  and  notebook 
forms  for  accounts  and  records.  The  school  work  in 
elementary  agriculture  for  one  year  may  be  based  upon 
one  or  two  projects,  giving  opportunity  to  supply  new 
subject-matter  by  rotation  each  year;  or  the  project 
method  may  be  used  to  supplement  the  text-book  method 
as  used  either  in  the  elementary  or  high-school  grades. 
In  either  case,  the  boys  and  girls  doing  the  project 
work  should  be  organized  into  a  club  and  affiliated  with 
the  State  Boys  and  Girls  Club  movement  through  the 
state  leader,  usually  located  at  the  State  College  of 
Agriculture. 

— The  Authors. 


CONTENTS 


Part  One.     Pig  Raising  Calendar 9 

Part  Two.    Practical  Exercises 21 

1.  Wild  Relatives  of  Swine 

2.  Swine  on  the  Home  Farm 

3.  Market  Prices 

4.  Inspection  Trips 

5.  Comparative  Judging 

6.  Exercises  in  Judging 

7.  Reports  on  Home  Feeding 

8.  Hog  Houses 

9.  Breed  Directory 

10.  Concrete  Hog  Wallow 

11.  Wooden  Troughs 

12.  Hurdles 

13.  Making  a  Collection  of  Feeds 

14.  Weighing  Pigs  with  Steelyards 

Part  Three.    Swine 29 

1.  Origin  12.  Wallows  and  Dips 

2.  Bacon-Type  13.  Worms 

3.  Lard-Type  14.  Hog  Cholera 

4.  Breeds  15.  Feeds  and  Feeding 

5.  Bacon  Breeds  16.  Corn,  Pasture  and  Other  Sup- 

6.  Lard  Breeds  plements 

7.  Selecting  the  Pigs  17.  Mineral  Matter 

8.  Getting  Started  18.  Feeding  and  Care  of  the  Sow 

9.  Care  and  Management  19.  Feeding  the  Pigs 

10.  Houses  20.  Markets 

11.  Sanitation  21.  Market  Classes  and  Grades 
•  22.  Notebook  Questions 

Appendix 49 

A  Model  Constitution  for  Boys  and  Girls  Clubs 49 

Parliamentary  Practice,  Hints  and  Suggestions,  Duties 

of  Officers 50 

Suggestive  Programs  for  Agricultural  Clubs 53 

References  on  Pigs 53 

Part  Four.    The  Home  Project  Notebook 57 


To  THE  Teacher 

Teachers  of  agriculture  are  beginning  to  realize  that 
the  swine  industry  may  be  utilized  to  advantage  in  the 
training  of  young  farmers.  Pig  raising  makes  a  good 
home  project.  Most  boys  in  the  countrs',  and  some 
girls,  will  find  a  way  to  keep  one  or  more  pigs  if  their 
interest  is  aroused.  The  class  work  may  be  centered 
around  the  project,  or  the  project  may  supplement  and 
furnish  the  practical  work  in  connection  with  a  text- 
book study  of  general  agriculture.  With  one  or  tAvo 
class-room  recitations  a  week  based  upon  reports  of 
the  progress  and  problems  of  the  project,  upon  the 
practical  exercises  herein  given,  and  upon  the  subject- 
matter  and  project  outline  study  presented  in  Part  IV ; 
including  also  some  Friday  afternoon  club  programs  as 
suggested,  and  with  the  actual  work  being  done  at 
home,  a  course  in  agriculture  of  real,  practical  worth 
may  be  given  in  any  school.  Pig  raising  enables  a  boy 
to  enter  in  a  small  w^ay  into  the  live-stock  business. 
Comparatively  little  capital  is  required  and  quick  re- 
turns are  secured.  With  good  management  a  small 
beginning  will  soon  result  in  a  herd  of  good  size.  The 
teacher  should  make  use  of  the  studies  connected  with 
the  pig  raising  project  to  bring  out  the  essentials  of 
general  animal  production.  Much  that  is  learned  re- 
garding the  feeding  and  breeding  of  swine  may  be 
applied  to  raising  other  animals. 

It  is  not  necessary  that  the  teacher  be  an  expert  in 
swine  husbandry  to  make  this  project  a  success.     The 


TO  THE  TEACHER  7 

teacher  may  help  greatly  by  being  an  interested  co- 
worker, encouraging  the  boys  and  girls,  learning  with 
them,  leading  them  to  sources  of  information,  and  being 
a  sympathetic  friend  in  their  work  and  life  on  the  farm. 
If  possible,  each  member  of  the  class  should  be  in- 
duced to  begin  the  pig  raising  project  with  a  pure-bred 
gilt.  If  this  is  not  possible,  any  pig  may  be  selected, 
fed,  and  cared  for  according  to  the  project  directions. 
The  home  project  may  be  carried  on  as  an  independent 
class  activity,  or  it  may  be  correlated  with  the  work 
of  the  pig  club  organization.  It  will  be  an  easy  mat- 
ter and  a  most  desirable  thing  to  do  to  organize  the 
class  into  a  pig  club,  affiliate  with  the  state  club  move- 
ment, and  all  work  together  in  the  big  business  of  food 
production. 

— A.  W.  Nolan. 


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PART  I 

PIG  PROJECT   CALENDAR 

September 

1.  Organization  of  the  club.  See  plans  for  club 
organization  in  the  appendix.  The  class  in  elementary 
agriculture  undertaking  to  base  its  work  largely  upon 
the  home  project  should  organize  as  directed  by  the 
club  plan.  Each  member  of  the  class  should  become 
a  member  of  the  club  and  plan  to  do  all  the  work  out- 
lined for  the  project.  The  plan  should  meet  wdth  the 
approval  of  the  board  of  education,  of  the  parents  of 
the  boys  and  girls  .undertaking  the  project,  and  should 
have  the  hearty  support  of  the  county  superintendent 
of  schools,  of  the  teacher  and  of  the  pupils  themselves 
who  are  to  do  the  work.  The  state  club  leader  at  the 
State  College  of  Agriculture  should  be  notified  of  the 
organization  of  the  club  so  that  he  may  send  enroll- 
ment blanks  and  all  such  literature  and  publications 
as  will  be  helpful  in  the  progress  of  the  work. 

2.  Getting"  started.  For  the  pig  raising  project 
members  of  the  class  or  club  may  start  with  one  or 
several  pigs,  or  with  a  sow  pig  (or  gilt)  bred  to  farrow 
early  in  October,  since  this  is  to  be  a  project  for  the 
entire  year.  A  pig  belonging  to  one  of  the  breeds  most 
prevalent  in  the  community  should  be  selected,  provided, 
of  course,  that  it  is  a  breed  which  is  adapted  to  local 
conditions  and  meets  market  requirements, 

fKOFERTT  LOSAKT 

n,  C  Stai»  r^n^^ 


10  PIG  RAISING 

In  making  the  selection  of  the  gilt,  consider  the  pedi- 
gree and  the  individuality  of  the  animal.  Unless  you 
know  the  pedigree  it  is  best  to  leave  that  to  the  reliable 
breeder  with  whom  you  are  dealing.  Every  member  of 
the  class  joining  the  pig  club  should  learn  how  to  pick 
out  a  good  pig.  In  the  beginning,  however,  it  would 
be  well  to  depend  upon  the  judgment  of  an  experienced 
man  in  the  selection  of  the  gilt  for  the  year's  project. 

3.  Beginning  the  record.  On  the  blank  pages  pro- 
vided in  Part  IV  of  this  book  write  a  brief  history 
and  description  of  the  breed  of  hog  you  select.  Each 
pupil  should  keep  a  neat  and  accurate  record  of  all 
operations,  accounts,  results,  etc.,  on  the  pages  provided 
for  the  pig  raising  project. 

4.  Registering  the  pigs.  If  a  pure-bred  gilt  is  the 
starting  point  of  the  project,  the  club  member  should 
get  the  experience  of  following  the  rules  of  registra- 
tion for  the  breed.  Send  to  the  secretary  of  the  breed 
association  for  full  information  and  blank  forms,  free 
of  charge.  When  an  animal  is  sold,  a  certificate  of 
registration  vnll  be  appreciated  by  the  purchaser.  Fill 
out  the  registration  record  in  the  form  given  in  Part 
IV  of  this  book. 

5.  A  place  for  the  pig.  The  first  problem  after 
securing  a  good  pig  is  that  of  proper  care  and  man- 
agement. Pigs  need  clean  food,  clean  water,  exercise 
and  a  clean  bed,  if  they  are  to  thrive  and  be  profitable. 
See  to  it  that  your  pigs  have  a  dry,  warm,  clean,  and 
well-ventilated  house.  Sunshine  is  a  good  warmer  and 
disinfectant  of  the  hog  house.  For  the  beginner  the 
individual  house  of  the  A  type  or  square  type  is  recom- 
mended. A  good  pasture  will  provide  cheap,  clean 
food,  exercise  and  a  clean  bed  during  the  summer. 


PIG  PROJECT  CALENDAR  H 

October 

1.  Feeding  the  young  sow.  Not  more  than  two- 
thirds  of  the  grain  ration  of  the  young  brood  sow  should 
be  corn.  Good  feeders  prefer  to  use  ground  oats  and 
middlings  with  milk  or  tankage*  in  connection  with 
corn.  The  young  sow  should  be  kept  in  good,  strong 
condition  but  not  overloaded  with  fat.  The  following 
ration  is  one  good  one  recommended: 

(a)  A  pasture  should  furnish  the  bulky  part  of  the  ration. 

(b)  A  meal  ration  consisting  of  equal  parts  corn,  ground 
oats  and  middlings.  If  the  pasture  is  a  good  one  the  sow  will 
need  little  other  feed  for  several  weeks.  The  meal  ration 
should  be  begun  several  weeks  before  farrowing. 

(c)  Roots  may  be  fed  whole  or  pulped  and  mixed  with  meal. 

(d)  Alfalfa  or  clover  hay  is  good  in  the  ration. 

(e)  Skim-milk  is  excellent  for  sows. 

(f)  For  minerals  keep  a  mixture  of  slack  coal,  two  parts 
by  weight,  air-slacked  lime,  one  part,  and  salt,  one  part,  before 
the  hogs  all  the  time. 

2.  Farrowing  time.  At  farrowing  time  place  the 
sow  in  a  sheltered  building,  dry,  free  from  draughts 
and  well- ventilated.  To  prevent  the  sow  from  lying 
against  the  wall  of  the  pen  and  thus  injuring  any  little 
pigs  which  may  be  lying  there,  it  is  a  good  plan  to  pro- 
vide a  guard  rail  made  of  two  by  eight-inch  planks 
fastened  with  their  edges  against  the  sides  of  the  pen 
a  little  above  the  bed.  The  young  sow  should  have  a 
liberal  amount  of  bedding  of  cut  straw.  She  should 
have  an  individual  pen  or  house,  receive  kind  treatment 
and  have  quiet  quarters.  If  the  sow  remains  quiet  for 
twelve  hours  or  more  after  farrowing,  so  much  the 
better. 


*  A  kind  of  flesh  meal  prepared  from  refuse  meat,  entrails 
and  other  wastes  that  accumulate  in  slaughter-houses. 


12  PIG  RAISING 

3.  Feeding  and  care  of  the  nursing  sow.  The  feed 
after  farrowing  should  be  about  the  same  as  before. 
At  first  she  should  have  little  more  than  a  drink.  A 
thin  slop  of  middlings  and  water  will  serve.  The  sow 
should  not  be  overfed  and  should  be  given  a  week  or 
ten  days  to  come  to  a  full  ration.  The  following  is  one 
good  ration  recommended: 

(a)  Equal  parts  of  ground  oat  and  wheat  middlings,  allowed 
to  soak  between  feeds. 

(b)  Sweet  skim-milk  added  to  the  above  ration  makes  it 
almost  ideal. 

(c)  Corn  may  be  used  as  recommended  for  sows  before 
farrowing. 

(d)  A  certain  amount  of  bulky,  succulent  feed  such  as  hay 
and  roots  helps  to  keep  the  sow  healthy. 

(e)  When  the  pigs  are  weaned,  the  feed  of  the  sow  should 
be  cut  down  to  check  the  flow  of  the  milk.  Dry  oats  are 
recommended  for  this  purpose. 

4.  Record  work.  Be  sure  to  keep  all  records  called 
for  on  the  record  pages,  including  date  of  farrowing, 
number  of  pigs,  method  of  housing,  feeding  rations, 
successes,  failures,  etc.  Provision  for  weighing  the  pigs 
from  time  to  time  should  be  provided. 

5.  Reading  and  study.  In  connection  with  the 
practical  work  of  raising  your  pigs,  read  at  this  time 
what  your  text  and  reference  books  have  to  say  about 
care  and  management  of  the  brood  sow. 

November  and  December 

1.  Feeding  the  pigs.  About  the  first  thought  in 
connection  with  raising  pigs  is  that  they  eat.  It  is  im- 
portant that  every  pig  in  the  litter  get  its  stomach  full 
of  the  first  milk  of  the  sow.  The  young  pigs  will  learn 
to  eat  when  about  three  weeks  of  age.  If  the  pigs  can 
be  fed  separately  from  the  sow,  better  results  will  be 


PIG  PROJECT  CALENDAR  13 

obtained.  In  one  corner  of  the  pen  place  a  small 
trough  for  the  pigs  and  fence  it  off  from  the  sow.  At 
least  twice  a  day  give  the  pigs  as  much  sweet  skim-milk 
as  they  will  clean  up.  Do  not  leave  any  milk  to  sour  in 
the  trough.  Then  a  few  days  after  they  begin  to  nibble 
grass  and  drink  milk,  a  gruel  of  oats  and  wheat  mid- 
dlings may  be  made  with  the  milk.  Later  a  small 
amount  of  corn  soaked  for  twenty-four  hours  may  be 
placed  in  the  trough.  Do  not  feed  more  than  they  will 
clean  up.  Young  pigs  may  be  weaned  at  from  eight 
to  ten  weeks. 
2.    Some  stajidard  rations  for  growing  pigs. 

(a)  Fresh  skim-milk  as  the  base  for  a  slop  of  oat  middlings 
and  wheat  middlings,  to  which  add  a  small  amount  of  corn. 
(Feed  three  times  daily.)  As  the  pigs  grow  older  the  corn 
and  middlings  may  be  increased,  but  the  corn  should  not  be 
fed  alone. 

(b)  With  corn  and  skim-milk  or  buttermilk,  one  part  by 
weight  of  corn  to  three  parts  of  milk  is  satisfactory  after 
weaning.  Gradually  increase  the  amount  of  corn  so  that  the 
175-pound  pigs  get  about  one  part  of  corn  to  two  parts  of 
skim-milk  or  buttermilk. 

(c)  With  corn  and  tankage  the  following  proportions  are 
advised: 

8  to  1  by  weight  for  pigs  weighing  between  40  and  90  pounds 
10  to  1  for  weights  between    90  and  125  pounds 
12  to  1  for  weights  between  125  and  175  pounds 
14  to  1  for  weights  between  175  and  225  pounds. 
16  to  1  for  market  hogs  above  225  pounds 

(d)  Garbage  from  the  kitchen  is  usually  valuable  for  hogs. 
The  value  depends  largely  upon  the  amount  and  kind  of  solid 
material  which  it  contains.  Where  it  is  thin  enough  to  pour 
readily  from  the  bucket,  but  not  watery,  it  may  be  fed  in 
about  the  same  proportion  with  corn  as  was  recommended  for 
milk. 

(e)  To  furnish  minerals  as  recommended  for  the  sow,  keep 
the  following  before  the  pigs  at  all  times: 

Slack  coal  or  coal  screenings 2  parts  by  weight 

Air-slacked  lime   1  part    by  weight 

Salt   1  part    by  weight 


14  PIG  RAISING 

(f)  A  good  pasture  is  always  an  excellent  supplement  to 
any  ration  and  lessens  the  amount  of  other  feeds  required. 
Pasture-fed  pigs  are  thriftier  and  make  cheaper  gains  than 
those  fed  in  dry  lots.  In  general  feed  from  3  to  5  pounds  of 
concentrates,*  such  as  corn,  other  grains,  meals,  tankage,  etc., 
per  100  pounds  live  weight,  according  to  age.  For  pigs  in  a 
dry  lot  at  weaning  time  (weighing  about  40  pounds)  feed  5 
pounds  concentrates  per  100  pounds  live  weight,  or  4  pounds 
concentrates  per  day  per  100  pounds  live  weight  in  access 
to  forage  or  pasture.  No  two  herds  of  hogs  feed  just  alike; 
therefore  it  is  the  problem  of  the  feeder  to  study  the  needs  of 
his  hogs  and  try  to  supply  them.  Regularity  in  time  of  feed- 
ing, dry,  comfortable  quarters,  and  sanitary  conditions  in  pen 
and  lot  are  necessary  to  secure  satisfactory  gains. 

3.  Housing  the  pigs.  Perhaps  the  mam  reason  for 
housing  the  pigs  is  to  furnish  a  dry  bed,  and  since  hogs 
do  not  shed  their  hair  for  warmer  coats  or  thicken  it  up 
as  horses  do,  provision  should  be  made  to  shelter  the 
hogs  from  the  cold  of  winter  as  well  as  from  the  extreme 
heat  of  summer.  Reference  has  already  been  made  to 
the  house  for  the  sow  and  her  litter  of  pigs.  It  is  not 
necessary  to  have  expensive  buildings,  especially  in  the 
beginning.  Even  a  pen  covered  with  boards  and  fresh 
straw  may  meet  all  the  requirements. 

For  the  pig  club  boys  and  girls  starting  in  to  raise 
two  litters  in  a  year,  a  good,  cheap  and  easily  con- 
structed pen  is  described  as  follows  in  Lippincott's 
''Productive  Swine  Husbandry"; 

''The  pen  is  sixteen  feet  long  and  eight  feet  ^vide. 
It  is  seven  feet  high  in  front  and  three  and  one-half 
feet  high  at  the  rear.  It  is  boarded  with  cheap  lumber, 
but  all  cracks  are  securely  battened.  It  should  be  prac- 
tically wind  and  rain  proof.  The  opening  should  be  a 
small  door  in  the  southeast  comer,  as  the  house  faces 


*  Any  form  of  fodder  or  food,  rich  in  nitrogenous  elements 
and  containing  a  relatively  smaller  proportion  of  fibrous  mat- 
ter and  water  than  coarse  fodder  or  "long  feed." 


PIG  PROJECT  CALENDAR  15 

the  south.  Plenty  of  bedding  should  be  supplied,  and 
the  pen  should  be  banked  up  outside  with  fresh  horse 
manure  to  a  depth  of  about  two  feet  in  order  to  prevent 
drafts  about  the  floor." 

4.  Records.  During  the  winter  months  do  not  fail 
to  make  all  records  and  keep  all  accounts  of  operations, 
work,  expenses,  results,  etc.,  that  are  called  for  on  the 
record  pages  of  this  book. 

5.  Reference  reading-  and  study.  Read  your  texts, 
the  farm  papers,  and  any  reference  books  available  on 
the  problems  of  feeding,  housing,  care  and  manage- 
ment of  growing  pigs.  Consult  experienced  swine 
breeders  and  feeders  and  learn  all  you  can  from  them 
that  will  help  you  to  succeed  Avith  your  pigs. 

January  and  February 

1.  Breeding  the  sow  for  the  second  litter.  If  an 
April  litter  of  pigs  is  desired,  the  sow  should  be  bred 
during  the  month  of  December  or  early  January. 
Breed  to  a  pure-bred  boar  if  possible.  Keep  record  of 
dates. 

2.  Feeding'  continued.  Just  as  we  use  lumber, 
brick,  cement,  shingles,  nails,  etc.  in  the  proper  form 
and  proportion  in  building  a  house,  so  must  we  use 
milk,  corn,  oats,  grass  or  other  feeds  in  the  building 
of  the  body  of  the  hog  or  any  other  animal.  Each 
feed  is  made  up  of  different  food  nutrients,  and  each 
food  nutrient  serves  a  definite  purpose  in  the  body. 
Some  of  the  food  nutrients  are  used  in  the  animal  body 
to  make  bone,  others  for  fat,  and  still  others  for  the 
manufacture  of  active  muscular  tissue.  Development 
will  be  incomplete  if  any  class  of  food  material  is 
neglected;  hence  the  necessity  of  a  balanced  ration. 


16  PIG  RAISING 

Follow  carefully  the  feeding  standards  and  rations 
suggested  for  November  and  December. 

3.  Keeping  the  pigs  healthy.  It  is  much  easier  to 
keep  pigs  healthy  than  it  is  to  cure  sick  ones.  Clean, 
dry  quarters,  proper  feed,  plenty  of  sunlight  and  venti- 
lation, and  disinfection  of  houses  will  help  to  keep  pigs 
healthy. 

Go  over  your  pig  pen  this  month,  and  as  often 
thereafter  as  is  necessary,  and  clean  out  all  filth  from 
cracks  and  corners,  floors  and  feeding  troughs.  Apply 
the  following  disinfectant: 

5  parts  crude  carbolic  acid  in 
100  parts  water 

Once  a  year  the  pig  house  should  be  whitewashed. 
(See  discussion  in  Part  III.)  If  possible,  supply  ''hog 
wallows  and  dips''  for  your  pigs.     (See  Part  III.) 

March  and  April 

1.  Starting  the  pig  project  at  this  time.    If  it  is 

desired  to  start  the  pig  project  at  this  time  instead  of 
in  September,  the  club  may  be  organized,  a  pure-bred 
gilt  to  farrow  in  April  purchased  by  each  member  of 
the  club,  and  the  work  started  as  suggested  for  Sep- 
tember and  October. 

2.  See  the  September  and  October  calendar.  In  all 
essential  points  the  members  of  the  class  beginning  the 
pig  project  at  this  time  should  follow  every  detail  out- 
lined for  September  and  October. 

3.  The  October  pigs.  Continue  the  feeding  rations 
of  the  October  pigs  as  suggested  for  other  months, 
according  to  weights  and  gains,  and  make  larger  use 
of  the  pasture  as  a  supplement  as  the  spring  advances. 

Alfalfa  pasture  has  proven  by  many  tests  to  be  one 


PIG  PROJECT  CALENDAR  17 

of  the  best  for  growing  pigs.  After  the  first  season 
for  alfalfa,  an  acre  should  pasture  two  sows  and  their 
litters  throughout  the  season.  The  corn  rations  may  be 
cut  one-half  with  alfalfa  as  a  pasture.  *'Pigs  in  clover" 
are  contented  and  happy.  An  acre  of  good  clover 
should  pasture  one  sow  and  her  litter.  A  Missouri  bul- 
letin recommends  feeding  shoats  about  a  pound  of  corn 
per  head  per  day  when  on  good  clover  pasture. 

4.  The  second  litter.  If  the  second  litter  of  pigs 
for  the  sow  for  the  year  is  farrowed  in  April,  as  was 
recommended  at  the  beginning  of  this  project,  quarters 
separate  from  the  October  pigs  should  be  provided  for 
them  for  at  least  eight  weeks,  or  until  the  second  litter  is 
weaned.  See  directions  for  the  care  and  management 
of  the  sow  and  pigs  as  given  for  September  and 
October. 

5.  Records  and  study.  Continue  to  make  all  rec- 
ords called  for  in  the  project.  Read  and  study  texts 
and  reference  books  relating  to  the  work  you  are  doing 
each  month. 

I\Iay  and  June 

1.  Summer  feeding  and  pasture.  An  acre  of  cow 
peas  or  soy  beans  sown  in  May  will  furnish  excellent 
pasture  for  the  spring  pigs,  especially  when  the  pods 
are  formed  about  September.  Rape  is  a  good  pas- 
ture crop  for  hogs.  It  may  be  sown  from  April  to 
June  and  will  be  ready  for  pasture  in  about  six  Aveeks» 
Six  to  eight  pounds  of  seed  will  suffice  for  an  acre  when 
sown  broadcast.  An  acre  of  rape  should  pasture  a  sow 
and  her  October  and  spring  litters.  Corn  and  shorts 
may  be  used  to  supplement  rape  pasture.  Continue  the 
feeding  rations  according  to  age  and  weight  recom- 
mended for  former  months. 


18  PIG  RAISING 

2.  Breeding  for  October  pigs.  During  the  third  or 
fourth  week  of  June  breed  the  sow  for  the  October 
litter  of  pigs.  Breed  to  a  pure-bred  sire  if  possible. 
Keep  record  of  all  dates. 

3.  Shelter  for  the  pigs.  During  the  summer  it  may 
be  necessary  to  provide  a  shelter  from  the  direct  rays 
of  the  sun.  A  frame  of  poles  covered  with  straw  or 
corn-stalks  will  serve  this  purpose. 

4.  Hog  wallows.  Since  pigs  do  not  perspire  they 
often  suffer  during  the  extreme  heat  of  the  summer. 
They  naturally  seek  the  coolest  wallow  even  though  it 
be  a  filthy  mud  hole.  It  would  be  humane  as  well  as 
good  business  to  pro^sdde  a  concrete  wallow  and  keep  it 
filled  with  eight  or  ten  inches  of  water.  Coal-tar  or 
crude  oil  added  to  the  water  will  help  to  rid  the  pigs 
of  lice. 

5.  Sanitary  conditions.  During  the  summer 
months  continue  to  care  for  the  cleanliness  of  all  the 
pens  and  house  as  suggested  for  the  winter  season.  Seek 
the  advice  of  successful  hog  raisers  and  veterinarians 
upon  the  slightest  evidence  of  unhealthy  pigs.  See 
discussion  on  worms  and  cholera  in  Part  III. 

6.  Ringing  the  pigs.  One  ring  should  not  be  placed 
in  the  center  of  the  pig's  nose,  but  if  ringed  at  all,  use 
two  rings,  one  on'  either  side  of  the  center  of  the  nose, 
close  to  the  tendons  running  down  to  the  pig's  snout. 

July  and  August 

1.  Getting  ready  for  an  exhibit.  If  there  is  to  be 
a  local,  county,  or  state  fair,  club  members  will  arrange 
through  their  leader  to  have  an  exhibit  of  their  pigs  at 
the  fair.  Follow  carefully  and  honestly  all  directions 
and  rules  laid  down  by  your  state  club  leader  in  en- 


PIG  PROJECT  CALENDAR  19 

tering  the  contest  and  exhibiting  your  pigs.  If  there  is 
no  fair  or  exhibit  for  you  to  attend,  make  one  at  your 
local  school.  Your  state  club  leader  will  send  full  direc- 
tions for  all  contests  and  exhibits. 

2.  Preparing  the  pig  for  exhibition.*  The  first 
thing  to  do  toward  getting  the  pig  ready  for  a  show  is 
to  wash  his  body  thoroughly  with  warm  rain  water, 
and  a  good  lathery  soap.  Use  a  stiff  brush  so  that  dirt 
and  dust  will  be  removed.  A  little  disinfectant  in  the 
wash  water  would  be  a  good  thing.  Thoroughly  rinse 
the  soap  out  of  the  hair  after  washing  and  allow  the 
pig  to  dry  in  a  clean,  dry  stall. 

His  coat.  When  all  the  moisture  has  disappeared 
from  the  hair  and  skin,  a  light  application  of  sweet  oil 
may  well  be  made,  taking  particular  care  to  rub  the  oil 
well  into  the  skin.  The  oil  will  keep  the  hair  and  hide 
soft  and  will  give  the  pig  a  shiny  coat,  thereby  improv- 
ing his  appearance.  The  use  of  too  much  oil  is  objec- 
tionable, both  because  it  is  apt  to  become  ''gummed"  in 
the  hair  and  make  the  animal  ''sticky",  and  because 
it  will  soil  the  fingers  of  the  people  who  will  probably 
stroke  and  pet  the  pig  when  he  is  taken  to  the  show. 
If  sweet  oil  is  not  available,  raw  linseed  oil  may  be 
used  instead,  but  a  somewhat  lighter  application  of 
linseed  oil  should  be  made.  Oil  is  seldom  used  on  white 
pigs. 

The  feet.  Frequently  the  pig's  feet  will  require 
some  attention.  If  the  toes  are  too  long  or  are  broken 
off  so  that  they  are  rough,  they  should  be  trimmed 
with  a  good  sharp  jacklaiife.  This  can  be  done  best 
when  the  animal  is  lying  down.     If  the  boy  has  taken 


*  Courtesy  of  W.  Kendrick,  State  Club  Leader,  West  Vir- 
ginia. 


20  PIG  RAISING 

care  of  his  animal  properly,  the  pig  will  submit  to  such 
handling  without  any  objection.  In  fact  he  will  like 
to  be  played  with  and  will  enjoy  having  his  master 
work  with  him. 

After  the  pig  has  been  properly  groomed  he  should 
be  kept  in  a  dry  stall  that  is  bedded  deep  with  clean 
straw.  If  he  shows  an  inclination  to  root  down  into 
the  dirt  and  soil  himself  by  digging  beneath  his  bed- 
ding, rings  should  be  placed  in  his  nose.  If  not  abso- 
lutely necessary,  however,  it  is  better  not  to  ring  hogs 
intended  for  show. 

Make  your  pig  gentle.  An  hour  a  day  should  be 
spent  teaching  the  pig  to  stand  still  while  being  exam- 
ined. While  it  is  not  customary  at  big  shows  to  hold 
pigs  while  they  are  being  judged,  yet  at  a  contest  of 
this  kind  the  best  trained  pig  will  be  looked  upon  with 
special  favor,  since  such  a  pig  will  signify  to  the  judges 
that  his  master  has  done  CA^erything  possible  "to  bring 
him  out." 

3.  Marketing  the  pigs.  The  October  pigs  will  be 
ready  for  the  market  this  summer,  probably  as  early 
as  July.  Study  carefully  the  market  classes  and  grades 
described  in  Part  III.  Determine  to  which  classes  and 
grades  your  pigs  should  belong.  Watch  carefully  the 
daily  market  reports  in  the  papers.  Seek  the  best 
advice  you  can  get  on  the  important  business  of  mar- 
ketin<?  your  pigs. 

4.  Concluding  work.  Finish  all  records  called  for 
in  Part  IV.  Achievement,  as  one  boy  puts  it,  is  ''get- 
ting into  the  game,  sticking  to  it,  and  finishing  the  job." 
Here  is  your  chance  to  achieve  not  only  a  successful 
and  profitable  piece  of  work  for  yourself,  but  a  man's 
service  in  adding  to  the  food  supply  of  your  country. 


PART  II 
PRACTICAL  EXERCISES 

1.  Wild  relatives  of  swine.  Pupils  should  prepare 
written  reports  upon  the  following  wild  relatives  of  the 
hog:  peccary,  w^art  hog,  rhinoceros,  hippopotamus,  wild 
boar.  Consult  geographies,  natural  histories  and  en- 
cyclopedias for  such  information. 

2.  Swine  on  the  home  farm.  Let  each  pupil  report 
on  the  swine  on  the  home  farm  by  filling  out  the  fol- 
lowing table : 

Types  and     Number  of    Characteristics    Average      Estimated 
Breeds  Each  of  Each  Weight  Value 


3.  Market  prices.  Pupils  should  record  the  mar- 
ket prices  of  hogs  in  a  tabular  form  every  day  for  a 
period  of  two  weeks.  Such  daily  quotations  may  be 
obtained  from  the  newspaper.  If  possible,  record  the 
number  of  the  ''run"  of  hogs  which  were  offered  for 
sale  at  the  market  where  prices  are  quoted.  Note  any 
relation  that  may  exist  between  price  and  number  of 
hogs. 

4.  Inspection  trips.  The  class  should  make  a  tour 
of  the  farms  in  the  community  where  the  various  breeds 
of  swine  may  be  studied.  Note  the  distinguishing 
characteristics.  Use  the  following  table  in  classifying 
the  distinguishing  characteristics: 

21 


22  PIG  RAISING 

Position  Other 

Breed       Color       of  Ears       Snout  and  Face       Characteristics 


5.  Comparative  judging.  Prepare  a  ring  of  swine, 
two,  three,  or  four  animals,  and  have  the  pupils  place 
these  according  to  rank,  basing  their  judgment  on  form, 
condition,  and  quality  of  the  swine  in  the  ring.  In  per- 
forming this  exercise  it  may  be  necessarj^  for  the  in- 
structor to  go  over  the  whole  matter  of  conformation, 
condition,  and  quality  as  they  should  be  found  in  good 
swine. 

6.  Exercises  in  judging.  After  the  pupils  have 
become  somewhat  familiar  with  the  points  in  judging 
swine,  information  may  be  given  as  to  the  judging  of 
indi\dduals  by  the  score  cards.  Under  the  direction 
of  the  instructor  use  the  score  card  of  your  State  Ex- 
periment Station. 

7.  Reports  on  home  feeding  methods.  Let  each 
pupil  report  on  the  methods  of  feeding  and  managing 
swine  at  home,  using  the  following  outline: 

(a)  The  house,  pen,  or  range  in  which  the  pigs  are 
fed  for  fattening. 

(b)  The  feed  used,  amount,  kind,  etc. 

(c)  Criticism  of  the  above  methods,  and  suggestions 
for  improvement. 

8.  Houses.  Pupils  should  bring  pictures  of  hog 
houses,  clipped  from  farm  papers  or  other  publications 
in  which  they  may  be  found,  and  in  class  make  a 
critical  study  of  the  illustrations  assembled.  Ground 
floor  plans  should  be  drawn  by  each  student  for  several 
types  of  house. 

9.  Breed  directory.    Let  each  pupil  make  a  report 


PRACTICAL  EXERCISES  23 

on  the  names  of  swine  breeders  in  the  locality  and  the 
breeds  raised.  This  may  be  made  into  a  breed  direc- 
tory for  the  community. 

10.  Making  a  concrete  hog  wallow  *  A  hog  per- 
spires but  little  during  hot  weather  and  is  forced  to 
seek  a  cool  mud  wallow  if  nothing  else  is  provided. 
This  has  resulted  in  the  impression  that  the  hog  is  a 
dirty  animal. 

A  concrete  hog  wallow  provided  with  a  drain  will 
enable  the  hog  raiser  to  give  his  hogs  a  cool,  clean 
refuge  from  the  heat.  If  a  small  amount  of  crude  oil 
is  poured  on  the  surface  of  the  water,  it  will  serve  to 
rid  the  animals  of  lice  and  keep  the  skin  in  good  condi- 
tion. If  possible,  the  wallow  should  be  located  near 
the  water  supply,  either  a  tank  or  spring.  The  follow- 
ing sectional  view  of  a  wallow  is  taken  from  the  Cement 

News  published  by  the  Universal  Portland  Cement  Co. 

/ 

'^  fZ.  slope  ouTword 

\  „  <5lopel:l5^  Woven  wi rev 

" "  '  "^  4  fol'-Q-  slope  fo  dyg'tn-j 


6  well    ramtied  cmders  or  qrave.1 -^ 


\'.Z:d  concrcfc 
1.    Sectional  View  of  a  Concrete  Wallow 


It  is  recommended  that  the  pool  be  made  rectangular 
with  rounded  comers.  It  should  not  have  a  depth  of 
more  than  18  inches.  The  size  should  be  determined 
by  the  number  of  pigs  kept.     A  concrete  floor  4  feet 


*  Credit  is  due  the  Universal  Portland  Cement  Co.  for  this 
material. 


24 


PIG  RAISING 


wide  laid  around  the  pool  will  prevent  rooting  and  the 
carrying  of  mud  into  the  wallow. 

11.  Wooden  troughs  for  swine.  In  figures  2  and 
3  are  sho^vn  two  types  of  wooden  troughs  that  are  used 
extensively  by  swine  raisers.  The  one  shown  in  figure  2 
is  designed  for  use  in  feeding  young  pigs.  As  shown 
in  the  drawing  it  is  shallow  and  is  constructed  with  a 


Trough  for  Youxg  Pigs 


flat  bottom  and  wide  end  pieces.  The  shallowness  makes 
it  easy  for  the  young  pigs  to  get  at  the  feed,  and  the 
wide  ends  make  it  difficult  for  the  pigs  to  overturn  it. 
The  cross  pieces  prevent  the  hogs  from  lying  in  the 
trough.  The  drawing  gives  all  necessary  dimensions. 
IMake  out  a  bill  of  material  and  a  bill  of  stock,  cut  the 
pieces,  and  assemble  them. 


3.     Trough  for  Mature  Hogs 

Figure  3  shows  a  V-shaped  trough  for  older  hogs. 
Like  the  one  shown  for  young  pigs,  it  is  wide  at  the 
ends  and  is  provided  with  cross  pieces.     The  drawing 


PRACTICAL  EXERCISES  25 

gives  all  necessary  dimensions.    Make  out  bills  of  mate- 
rial and  stock,  and  construct. 

12.  Hurdles  for  use  in  stock  judging.  A  hurdle  as 
described  in  this  exercise  is  a  panel  of  boards  made  as 
shown  in  figure  4.  Hurdles  are  portable  and  are  useful 
when  sorting  hogs  into  groups  or  when  scoring  and 
judging  them.  Three  or  four  hurdles  fastened  together 
at  the  ends  make  a  very  good  temporary  pen. 


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1    II 

1    II 

1  .1 

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■»> 

1    II 

1    II 

1  1 

L= 

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4 

4.     Hurdle 

The  materials  required  are  four  pieces  1  by  4  inches 
by  12  feet,  one  piece  2  by  4  inches  by  8  feet,  and  2 
pounds  of  eightpenuy  common  nails.  To  build  the 
panel,  cut  the  pieces  as  shown  in  the  drawing.  Lay  the 
four  pieces  of  2  by  4  inches  on  the  floor,  spacing  them 
4  feet  apart,  nail  the  bottom  board,  space  2  inches  and 
nail  the  second  board,  space  3  inches  and  nail  the  third 
board,  and  nail  the  fourth  board  on  the  top. 

13.  Making  a  collection  of  feeds.  Secure  a  supply 
of  small  bottles  and  make  and  label  a  collection  of 
samples  of  feeds  suitable  for  pigs. 

14.  Weighing  pigs  with  steelyards."  In  the  pig 
project  it  is  recommended  that  the  pig  or  pigs  be 
weighed  each  week.  Where  stock  or  platform  scales  are 
at  hand  the  weighing  can  be  performed  easily,  but,  un- 
fortunately, some  boys  do  not  have  scales  of  any  kind 


*  Paragraphs  11  and  12  are  taken  from  U.  S.  Dept.  of  Agr. 
Bull.  527. 


26  PIG  RAISING 

which  they  can  use  for  this  purpose.  In  project  worii 
boys  do  not  generally  feel  that  they  can  afford  to  pur- 
chase platform  scales,  but  since  the  weighing  is  a  very 
important  part  of  the  work,  some  means  should  be  pro- 
vided, and  steelyards  are  suggested  for  the  purpose. 
These  are  not  expensive,  costing  about  $3.00,  and  with 
proper  arrangement  can  be  used  very  satisfactorily. 
For  w^eighing  feed  they  can  usually  be  suspended  from 
joists  in  granaries,  but  for  weighing  the  pig  it  will 
probably  be  necessary  to  construct  a  horse  from  which 
to  suspend  them.  A  crate  also  ^\^11  be  needed  for  hold- 
ing the  pig  while  being  weighed.  The  material  required 
for  these  articles  is  not  expensive  and  both  can  be  con- 
structed by  the  boys  in  the  club  or  class. 

Suggestions  For  ]\Iaking  Horse  and  Crate 

Material.  Any  ordinary  lumber  having  proper 
dimensions  can  be  used.  If  new  lumber  is  purchased, 
yellow  pine  will  serve  the  purpose  satisfactorily,  cost- 
ing 2>4c  or  3c  per  lumber  foot.  The  length  suggested 
for  the  horse  is  8  feet,  though  this  can  be  reduced  by 
placing  the  steelyards  at  right  angles  to  the  length  of 
the  horse  in  place  of  in  the  same  direction,  as  suggested 
by  the  cut.  The  height  should*  be  7  feet  to  provide 
space  for  fastening  the  crate  to  the  steelyards.  The 
legs  should  be  beveled  at  upper  ends  before  nailing  to 
rail  and  should  be  spread  at  bottom  so  as  to  measure 
3y2  feet.  Stock  required  for  constructing  horse  is  as 
follows:  One  piece  2"x6"x8'  if  made  eight  feet  long; 
two  pieces  2"x6"xl4' ;  or  2"x4"xl4:'  for  legs ;  two  pieces 
I"x6"xl0'  for  braces. 

In  place  of  the  crate  any  box  of  the  proper  size  can 
be  used  for  the  purpose  by  nailing  strips  on  the  sides  for 


PRACTICAL  EXERCISES 


27 


convenience  in  handling,  and  for  fastening  rope  to  it. 
If  a  crate  is  constructed  it  should  be  4  or  4>4  feet  long, 
2y2  feet  high,  and  20  inches  wide.  The  slats  on  one 
end  of  the  crate  should  be  securely  nailed,  and  on  the 
other  they  should  be  arranged  to  slide  into  place,  so 
that  they  can  be  removed  easily  after  each  weighing. 


5.     Arraxgement  foe  Weighing  Pigs 


The  pig  to  be  weighed  is  securely  fastened  in  the 
crate  and  the  horse  placed  over  it  so  that  the  ring  or 
hook  of  steelyards  is  nearly  over  the  center.  The  crate 
is  then  raised  sufficiently  to  place  2x4  blocks  under  it, 
and  it  is  then  fastened  to  the  st-eelyards  by  means  of  a 
chain  or  rope.  The  scale  weight  on  the  steelyards  can 
be  approximately  placed  before  the  blocks  are  removed 
from  under  the  crate.  To  remove  blocks,  draw  down 
on  long  end  of  steelyards,  which  will  raise  the  crate 
from  the  blocks  and  allow  them  to  be  easily  removed. 
After  the  crate  swings  free  the  scale  weight  can  be 
carefully  adjusted  to  ascertain  exactly  the  gross  weight 


28  PIG  RAISING 

of  the  pig  and  crate.  The  weight  of  pig  can,  of  course, 
be  easih^  ascertained  by  subtracting  the  weight  of  crate 
from  the  gross  weight. 

There  are  advantages  in  this  arrangement  for  weigh- 
ing, in  addition  to  its  being  inexpensive.  The  parts 
can  easily  be  moved  from  pla-ce  to  place  without  injury, 
and  can  be  placed  in  any  pen  or  hog  lot  without  diffi- 
culty, which  is  not  always  the  case  with  platform  or 
other  scales. 

*  Taken  from  Pig  Club  Instructions,  prepared  by  George  E. 
Bray,  Industrial  Engineer.  Extension  Division,  Kansas  State 
Agricultural  College,  Manhattan,  Kans. 


PART  III 
SWINE 

Origin.  The  ancestors  of  the  hogs  found  on  Amer- 
ican farms  came  from  two  sources,  southeastern  Asia 
and  western  Europe.  These  two  families  of  hogs  are 
often  designated  by  the  names  Siis  Indica  and  Sus 
^crofa.  Although  the  word  sus  is  Latin,  boys  or  girls 
who  feed  pigs  use  it  w^hen  they  call  "sui,  sui,"  to  the 
pigs  at  feeding  time. 


6.     A   Razor-Back 

Sus  Indica,  a  native  of  China,  was  a  small,  fine-boned 
animal  much  prized  by  the  people  of  southeastern  Asia. 
Descendants  of  Sus  Scrofa,  the  wild  boar  of  western 
Europe,  are  still  hunted  in  forests  and  private  game 
preserves.  The  wild  boar  is  a  large,  ferocious  animal 
with  thin  hams  and  a  heavy  shield.  From  its  Chinese 
ancestor  the  modern  hog  has  derived  its  form  and  qual- 
ity"; from  the  wild  boar  it  has  obtained  its  size  and 
vigor. 

Swine   were   probably   introduced   into  this   country 


30  PIG  RAISING 

by  early  Spanish  explorers.  For  many  years  wild  hogs 
were  found  in  the  everglades  of  Florida.  It  is  re- 
.corded  that  Jamestown  had  to  be  fenced  to  keep  out 
the  wild  hogs,  descendants  of  those  brought  over  by 
earlier  settlers.  '  Although  the  ancestors  of  the  hog 
came  from  China  and  western  Europe,  it  remained  for 
English  breeders  to  blend  the  two  and  develop  the 
earlier  breeds. 

The  earlier  breeds  like  the  Berkshire  were  developed 
where  corn  is  not  grown  successfully.  Under  such  con- 
ditions the  bacon-type  of  hog  was  produced. 

Bacon-type.  The  bacon  hog  has  a  longer  side,  less 
fat  and  a  smaller  ham.  Canada,  Denmark,  and  Ireland 
produce  the  finest  hogs  of  this  type.  Bacon  hogs  furnish 
the  "Wiltshire  side,"  in  which  ham,  side,  and  shoulder 
are  marketed  in  one  piece.  This  cut  commands  a  higher 
price  on  the  European  continent  than  pork  from  the 
lard  hog.  The  weight  of  this  type  of  hog  for  market 
varies  from  160  to  200  pounds.  The  form  of  the 
bacon-type  is  quite  different  from  the  form  of  the  lard- 
type.  The  hog  has  longer  legs,  the  body  is  not  so 
thick  or  deep,  the  shoulders,  neck,  and  jowls  are  lighter. 
The  hog  should  be  longer  from  shoulder  to  ham,  with 
sufficient  depth  and  thickness  to  denote  good  constitu- 
tion. Quality,  as  in  the  lard-type,  is  indicated  by  a 
smooth  coat  of  hair  and  an  unwrinkled  skin.  The 
finished  bacon  hog  "handles"  firmer  to  the  touch  than 
a  finished  lard  hog.  The  bones  of  this  type  are  larger, 
but  they  should  present  a  clean-cut  appearance.  The 
loin  is  the  most  valuable  cut  in  this  hog,  and  should 
be  as  wide  as  the  rest  of  the  back,  full,  strong,  and 
weU  packed  with  flesh.  The  ribs  should  spring  out 
boldly  from  the  backbone  and  ;.um  sharply  downward, 
giving  a  straight,  flat  side.     The  leading  breeds  of  the 


SWINE  31 

« 

bacon-type  of  smne  are  the  Tamworth  and  the  Large 
Yorkshire.     Sometimes  the  Hampshire  is  so  classed. 

Lard-type.  The  lard  hog  is  a  native  of  the  corn 
belt.  This  type  of  hog  has  a  compact,  thick,  deep, 
smooth  body.  The  ham,  back,  loin  and  shoulders  are 
the  most  valuable  parts  and  are  developed  to  a  higher 
degree.  The  production  of  lard  and  fat  is  the  principle 
aim  of  this  type.  Quality  is  denoted  by  fine  hair, 
smooth,  clean,  unwrinkled  skin,  rather  fine  bone,  and 
an  even  distribution  of  flesh.  The  jowls  should  be  broad, 
plump,  and  full,  and  the  belly  not  baggy  in  appearance. 
The  hog  should  have  short  upright  pasterns.  The  snout 
should  be  fine,  the  face  wide  between  the  eyes,  and 
the  space  between  the  ears  wide  and  full.  Width  be- 
tween the  eyes  and  fullness  and  width  between  the  ears 
indicate  a  good  feeder.  The  neck  should  be  short  and 
deep  and  should  blend  smoothly  into  the  shoulder.  The 
shoulder  should  be  well  developed,  blending  smoothly 
into  the  body  and  covered  evenly  with  flesh  over  all 
parts.  The  back  should  be  broad,  slightly  arched,  of 
medium  length  and  thickly  fleshed.  The  ribs  should  be 
well  sprung,  the  sides  deep  and  even  between  the  should- 
ers and  ham.  The  ham  should  be  broad,  deep,  plump, 
and  heavily  fleshed  well  down  toward  the  hocks.  The 
rump  should  be  as  wide  as  the  back.  The  legs  should 
be  short,  straight,  set  well  apart  and  squarely  under 
the  body.  The  above  brief  description  is  general  for 
all  breeds  of  the  lard  hog.  The  Poland  China,  Chester 
White,  Berkshire,  and  Duroc-Jersey  are  the  popular 
breeds  of  this  type  of  hog. 

Breeds.  The  selection  of  a  good  breed  by  a  pig 
club  member  is  an  important  matter.  He  should  be 
influenced  by  two  conditions:  the  breeds  raised  in  the 
community  and  his  own  preference.     The  community 


SWINE  33 

which  confines  its  efforts  to  two,  or  better,  to  one  breed 
of  hog,  will  attract  buyers  and  its  stock  will  command 
fancy  prices.  On  the  other  hand,  a  breeder  will  be 
most  successful  with  the  breed  in  which  he  has  con- 
fidence. 

To  make  an  intelligent  choice,  every '  club  member 
should  become  familiar  with  the  characteristics,  advan- 
tages, and  shortcomings  of  the  several  breeds  of  hogs. 
It  should  be  borne  in  mind  that  there  is  no  ''best 
breed." 

Bacon  Breeds 

The  Large  Yorkshire.  This  large  white  breed,  too, 
originated  in  England.  White  spots  are  not  desirable 
and  black  hairs  disqualify  animals.  The  Large  York- 
shire possesses  the  typical  bacon  conformation:  light 
hams  and  shoulders,  long  legs  and  a  long,  narrow  and 
deep  body.  On  account  of  its  size,  strong  bone,  and 
ability  to  produce  large  litters,  Yorkshire  boars  have 
been  used  for  crossing  with  breeds  which  are  lacking  in 
these  respects. 


13.      TaM  WORTH 

The   Tamworth.     This   breed   much   resembles   the 


34 


PIG  RAISING 


Large  Yorkshire  in  size  but  has  a  longer  snout.  The 
Tamworths  are  good  rustlers  and  produce  bacon  which 
can  be  used  for  export  purposes  at  a  comparatively 
early  age.  They  are  sometimes  criticized  for  their  in- 
ability to  compete  with  the  lard  breeds  in  the  produc- 
tion of  fat  carcasses.  It  should  be  borne  in  mind, 
however,  that  they  are  distinctly  a  bacon  breed. 

The  Large  Yorkshire  and  the  Tamworth  are  the  only 
two  bacon  breeds  in  this  country.  Other  minor  breeds, 
both  lard  and  bacon,  which  might  be  mentioned  are  the 
Mule-Foot,  Small  Yorkshire,  Essex,  Cheshire,  Victoria 
and  Large  Black. 

Lard  Breeds 


Poland  China. 

popular  breeds. 


The  Poland  China  is  one  of  the  most 
It  is  of  medium  size,  black  in  color 


7.    Poland  China 


with  '  *  six  white  points ' '  on  face,  tail  and  feet.    Its  ears 
are  not  erect  as  are  those  of  the  Berkshire,  but  break 


SWINE 


35 


and  fall  forward  about  two-thirds  of  the  length  from 
the  head.  The  face  is  not  dished  as  much  as  that  of 
the  Berkshire,  another  mark  of  distinction. 

Like  all  of  the  rest  of  the  lard  breeds,  it  should  have 
heavy  shoulders  and  hind  quarters,  and  deep,  short 
sides.  For  a  time  there  was  a  demand  upon  the  part 
of  breeders  for  sm.all,  fine-boned  animals.  The  demand 
of  the  packers  was  too  strong,  however,  and  the  de- 
velopment of  the  Big  Type  Poland  China  marked  the 
downfall  of  this  ''fad." 

This  breed  is  noted  for  its  constitution  and  vigor. 
Much  of  this  is  due,  no  doubt,  to  the  fact  that  the 
originators  of  the  breed  in  the  Miami  Valley  wished  to 
develop  a  hog  which  could  be  driven  to  Cincinnati,  the 
great  packing  center  of  that  period.  The  small  type 
Poland  China  had  small  litters.  This  fault  has  been 
remedied  in  the  big  type  strains. 

The   Berkshire.     The   erect   ears,   dished   face   and 


8.     Berkshire 


short  snout  of  the  Berkshire  distinguish  it  quite  sharply 
from  the  Poland  China.    It  is  one  of  the  oldest  breeds 


36  PIG  RAISING 

of  swine,  originating  in  Berkshire,  a  county  of  Eng- 
land. The  early  Berkshire  was  a  bacon,  not  a  lard  hog. 
It  was  large,  rough,  and  late  maturing.  Numerous 
crosses  with  Chinese  and  Neopolitan  pigs  of  fine  quality 
have  been  instrumental  in  producing  the  modern,  me- 
dium sized,  compact  animal. 

This  breed  has  a  broad  back,  a  good  spring  of  rib 
and  thick  rump  and  hams.  Berkshires  are  early  ma- 
turing and  breeders  claim  that  the  meat  is  second  in 
quality  to  none.  Like  the  Poland  China,  it  has  white 
on  the  feet,  face  and  tip  of  tail. 

Duroc-Jersey.  This  breed  of  red  hog  is  becoming 
very  popular  on  account  of  its  constitution  and  ability 


9.     Dt'roc- Jersey 

to  produce  large  litters.  It  resembles  the  Poland  China 
in  size,  shape  and  position  of  ear  and  snout.  The  color 
desired  by  most  breeders  is  a  cherry  and  not  a  sandy 
red. 

Nothing  definite  is  known  of  its  early  history.  Red 
hogs  had  often  been  imported.  Among  the  records  of 
such  importations  are  those  of  Heniy  Clay  from  Spain 


SWINE  37 

and  Daniel  Webster  from  Portugal.  Early  Berkshires 
of  red  color  were  thought  to  have  been  used  in  develop- 
ing the  breed. 

Two  breeds,  a  Jersey  Red  in  New  Jersey  and  a  Duroc 
in  New  York  State,  came  into  prominence.  The  former 
was  a  coarse  hog  of  good  length  of  body  and  strong 
constitution.  The  union  of  these  two  breeds  produced 
the  Duroc-Jersey. 

Another  point  which  especially  recommends  this  breed 
in  addition  to  those  already  mentioned  is  its  grazing 
ability. 

The  Chester  White.  This  breed  of  white  hog  re- 
sembles the  Poland  China.  The  ears  are  more  droop- 
ing, however,  than  those  of  that  breed  and  break  for- 


Chester  White 


ward  about  one-third  the  distance  from  the  head.  The 
Chester  White  is  also  wider,  thicker  and  longer  in  body. 
The  breed  originated  in  Chester  County,  Pennsyl- 
vania. Two  other  strains,  Todd's  Improved  Chester 
White  and  the  Ohio  Improved  Chester  White,  have  re- 
sulted from  breed  improvement.  The  latter  has  now 
developed  its  own  breed  association. 


38  PIG  RAISING 

The  Chester  White  ranks  second  to  Duroc-Jerseys  in 
the  size  of  its  litters,  but  the  fact  that  its  white  color 
makes  it  subject  to  sunburn  prevents  its  development 
in  the  southern  and  middle  western  states. 

The  Hampshire.  This  breed  is  classed  as  between 
the  fat  and  bacon-types.  This  is  due  to  a  lighter 
shoulder  and  ham  and  a  longer  side  with  less  depth 
than  those  of  the  breeds  previously  described.  Although 
it  will  not  meet  the  demands  of  the  ''Wiltshire  side" 
for  the  English  market,  it  will  provide  bacon  which 
meets  the  demands  of  the  American  market. 


11.     Hampshire 

The  Hampshire  is  a  black  hog  with  a  belt  of  white 
from  4  to  12  inches  in  width  encircling  the  body  and 
including  the  forelegs.  It  is  more  upstanding  than  the 
lard-type  breeds,  and  has  a  broad  and  fairly  deep  body. 
A  narrow  head  with  close  set  ears  extending  forward 
but  not  breaking  are  other  marks  of  distinction.  The 
Hampshire  matures  early,  has  good  sized  litters,  and  is  a 
good  grazer.  The  proportion  of  fat  to  lean  meat  is 
very  desirable.     Little  is  known  of  its  early  history 


SWINE  39 

other  than  that  it  originated  in  Hampshire,  England, 
and  that  representatives  were  brought  to  Kentucky  at 
an  early  date. 

Selecting  the  pigs.  In  choosing  a  breed  a  club 
member  will  do  well  to  select  the  one  which  is  most 
prevalent  in  his  community,  provided,  of  course,  that 
it  is  a  breed  which  meets  the  market  requirements  and 
in  other  ways  is  adapted  to  local  conditions.  This  will 
be  the  case  if  he  lives  in  a  conununity  of  successful 
swine  breeders. 

Getting  started.  After  a  breed  has  been  decided 
upon,  the  next  thing  is  to  pick  out  the  indi\dduals. 
A  pig  club  member  may  start  with  a  pig  or  pigs  after 
weaning,  or  a  bred  gilt  may  be  purchased. 

Wherever  possible  a  pure-bred  sow  pig  or  gilt  should 
be  secured.  Two  things  are  to  be  considered,  the  pedi- 
gree and  individuality  of  the  animal.  Unless  you  are 
familiar  with  pedigrees,  it  is  best  to  leave  that  to  the 
reliable  breeder  with  whom  you  are  dealing.  Every 
pig  club  member,  how^ever,  should  be  able  to  pick  out  a 
good  pig. 

Four  things  should  be  considered  in  selecting  a  breed- 
ing animal:  form,  quality,  constitution,  sex  character 
and  tj^pe.  It  is  true  that  the  matter  is  more  difficult 
with  a  young  pig  than  with  an  older  pig,  but  part  or 
all  of  these  conditions  may  be  noted  in  the  young  pig. 

A  pig  with  a  comparatively  long  body  and  with  good 
depth  and  width  should  be  selected.  It  should  stand 
squarely  on  short  legs  of  good  bone.  There  should  be 
no  wrinkles  on  the  body. 

A  good  heart  girth  indicates  plenty  of  room  for  the 
lungs  and  denotes  a  strong  constitution.  Quality  is 
shown  in  fineness  of  bone  and  hair.  Too  fine  a  bone 
should  be  avoided.    To  judge  type  one  must  be  familiar 


40  PIG  RAISING 

with  the  requirements  of  the  various  breeds.     Above 
all,  the  pig  selected  should  be  a  good  feeder. 

Care  and  management.  After  the  pig  or  pigs  are 
secured,  the  next  problem  is  one  of  care  and  manage- 
ment. Every  pig  club  member  should  keep  in  mind 
that  pigs  require  a  variety  of  clean  food,  clean  water, 
exercise  and  a  clean  bed  if  they  are  to  thrive  and  be 
profitable.  Being  a  large  feeder  the  pig  will  eat  dirty 
food  from  a  dirty  trough  if  no  other  is  offered.  On 
this  account  it  is  often  thought  that  he  will  get  along 
under  any  sort  of  circumstances.  Such  is  not  the  case. 
No  animal  will  respond  more  quickly  to  careful,  intelli- 
gent treatment  than  the  pig. 


14.    A  Good  Hog  House 

Houses.  Hogs  must  be  housed  in  dry,  warm,  clean, 
and  well-ventilated  houses.  Sunshine  is  a  very  im- 
portant agent  in  disinfecting  and  warming  the  hog 
house.  The  well-established  breeder  may  have  a  colony 
house,  but  for  the  beginner  the  individual  house  of  the 
A  or  square  type  is  to  be  recommended. 

During  the  summer  a  good  pasture  will  provide  cheap, 


SWINE  41 

clean  feed,  exercise  and  a  clean  bed.  It  may  be  neces- 
sary, however,  to  provide  a  shelter  from  the  direct  rays 
of  the  sun.  This  may  be  furnished  by  a  frame  of  poles 
covered  with  straw  or  corn  stalks. 

Sanitation.  It  is  much  easier  to  keep  a  pig  healthy 
than  it  is  to  cure  him  after  he  becomes  sick.  Cleanli- 
ness, proper  feed,  disinfection  of  houses  and  animals, 
together  with  plenty  of  sunlight,  ventilation  and  dry- 
ness of  quarters,  will  help  to  keep  a  pig  in  good  health. 

If  care  is  taken  that  there  are  no  unnecessary  cracks 
or  comers  in  which  filth  may  accumulate,  it  will  be 
easy  to  keep  houses,  troughs  and  feeding  floors  sani- 
tary. A  good  disinfectant  should  be  used  regularly 
in  the  pens.  Five  parts  of  crude  carbolic  acid  in  one 
hundred  parts  of  water  is  recommended.  All  fiJth 
should  be  removed  before  the  disinfectant  is  applied. 
Once  a  year  all  buildings  should  be  whitewashed.  A 
pint  of  crude  carbolic  acid  should  be  added  to  each 
thre<i  gallons  of  whiteAvash. 

Feed  lots  and  pastures  cannot  be  disinfected  in  this 
fashion,  but  applications  of  lime  and  an  occasional 
plowing  will  help. 

Hog  wallows  and  dips.  The  pig  is  not  naturally  a 
filthy  animal,  and  if  given  an  opportunity  will  keep 
fairly  clean.  During  the  extreme  heat  of  summer  the 
pig  suffers,  owing  to  the  fact  that  he  perspires  but 
little.  He  seeks  the  shelter  of  a  cool  mud  wallow  to  get 
relief  from  heat  and  parasites.  The  intelligent  hog 
raiser  will  provide  a  concrete  wallow  and  keep  it  filled 
with  eight  or  ten  inches  of  water.  Coal-tar  or  crude 
oil  added  to  the  water  helps  to  rid  the  animal  of  lice. 
Where  the  animals  are  badly  infested  with  lice  it  will 
be  necessary  to  wet  them  all  over,  as  the  lice  are  found 


42  PIG  RAISING 

behind  the  ears,  inside  of  the  legs  and  in  the  folds  of 
the  skin.  A  two  per  cent  solution  of  creolin  may  be 
used  for  this  purpose. 

Worms.  Pigs  are  often  affected  with  worms  which 
interfere  ^dth  their  thriftiness.  A  tablespoonful  of 
castor  oil  and  forty  drops  of  oil  of  American  w^orm- 
seed  should  be  given  in  the  slop  to  wormy  pigs.  Six 
grains  of  santonin  and  four  grains  of  calomel  per  100 
pound  pig  is  also  used  successfully. 

Hog  cholera.  It  is  not  possible  within  the  scope  of 
a  small  book  to  describe  all  of  the  diseases  that  attack 
pigs.  Every  pig  club  member,  however,  should  know 
something  about  hog  cholera,  the  greatest  scourge  which 
attacks  swine. 

The  germs  of  hog  cholera  may  be  carried  on  the 
boots  of  \dsitors,  by  pigeons  or  dogs.  It  can  only  be 
combatted  by  vaccination  of  healthy  hogs,  quarantining 
of  all  sick  hogs,  burning  of  all  dead  hogs  and  disinfec- 
tion of  premises. 

Three  methods  of  vaccination  are  in  use: 

(1)  The  injection  of  an  anti-cholera  serum,  which 
makes  the  hog  immune  only  a  few  months  or  weeks. 

(2)  The  simultaneous  treatment  whereby  the  serum 
used  in  (1)  and  the  defibrinated  blood  or  ^drus  from 
a  diseased  hog  are  injected  together.  This  treatment 
renders  the  hog  immune  for  life. 

(3)  In  the  combination  method,  serum  alone  is 
used  first,  and  ten  days  later  the  simultaneous  treat- 
ment is  administered.  This  method  is  seldom  used. 
The  ser^dces  of  a  skilled  veterinarian  should  be  secured 
to  vaccinate  hogs. 

Feeds  and  feeding.  Protein,  fats,  and  carbohy- 
drates are  the  three  classes  of  nutrients  found  in  feeds. 
These,  in  addition  to  mineral  matter  and  water,  fur- 


SWINE 


43 


nish  material  for  the  maintenance  and  growth  of  the 
pig.  Proteins  furnish  the  material  for  the  production 
of  muscle.  Fats  and  carbohydrates  provide  fuel  for 
heating  the  body  and  giving  activity  to  the  muscles. 
An  excess  of  food  nutrients,  especially  fats  and  car- 
bohydrates, is  stored  in  the  body  as  fat.  The  mineral 
matter  goes  into  the  production  of  bone. 

All  feeds  do  not  contain  these  nutrients  in  the  same 
proportions.  Some  feeds,  like  corn,  are  deficient  in  pro- 
tein, while  others,  like  tankage,  contain  a  large  per- 
centage of  protein. 


15.     A  Self-Fef:dp:r 


From  the  foregoing  it  is  easily  seen  that  the  prob- 
lem of  the  hog  raiser  is  to  use  a  combination  of  feeds 
which  will  provide  the  proper  proportions  of  the  various 
nutrients.  While  the  pigs  are  young,  bone  and  muscle 
producing  foods  are  especially  necessary.  Toward  ma- 
turity the  percentage  of  fat  producing  foods  may  be 
increased. 

Com,  pasture  and  other  supplements.  Corn  is  the 
most  widely  used  feed  for  pigs.     As  has  been  stated. 


44  PIG  RAISING 

it  is  essentially  a  fat  producing  food  and  must  be  prop- 
erly supplemented.  Clover  or  alfalfa  pasture  supplies 
the  protein  and  part  of  the  mineral  matter  which  the 
corn  lacks.  Rape  furnishes  good  pasture  for  hogs,  almost 
equal  to  clover  and  alfalfa.  Rye,  blue  grass,  cow  peas 
and  soy  beans  together  with  various  pasture  mixtures 
have  value  as  hog  pastures.  Where  pigs  are  fed  in  a 
dry  lot,  tankage  may  be  used  to  supply  the  protein. 
Pasture-fed  pigs  are  thriftier  and  make  cheaper  gains 
than  those  fed  in  a  dry  lot.  Skim-milk  or  buttermilk 
together  with  tankage  makes  an  ideal  supplement  to 
corn.     Middlings  and  shorts  may  also  be  used. 

Mineral  matter.  To  insure  pigs  getting  enough 
mineral  matter  it  is  recommended  that  the  following 
mixture  be  kept  before  them  at  all  times  :* 

Wood  ashes  or  coal  screenings 1  bushel 

Air-slaked  lime  8  quarts 

Salt 8  quarts 

Rock  phosphate    3  quarts 

Copperas  (iron  sulphate) 1  quart 

The  first  four  ingredients  should  be  mixed  thoroughly 
and  the  copperas  dissolved  in  warm  water  and  poured 
over  the  mixture. 

Feeding  and  care  of  the  sow.  In  starting  in  the 
swine  industry  with  one  or  more  gilts,  it  should  be 
borne  in  mind  that  a  sow  should  not  be  bred  until  she 
is  eight  or  ten  months  of  age.  Every  hog  raiser  should 
aim  to  have  his  sows  produce  two  litters  a  year,  farrow- 
ing in  April  and  October. 

Not  more  than  two-thirds  of  the  grain  ration  should 
be  com.     Some  feeders  prefer  to  use  ground  oats  and 


*  This  or  the  simpler  mixture  recommended  in  the  project 
calendar  may  be  used. 


SWINE  45 

middlings  exclusively.  In  any  event,  heating  and  fat- 
tening foods  should  be  avoided.  In  addition  to  the 
grain  ration,  roots  and  clover  or  alfalfa  hay  or  sMm- 
milk  should  be  fed.  Sows  on  good  pasture  require  little 
grain  except  just  before  farrowing. 

At  farrowing  time  the  sow  should  be  placed  in  a 
building,  dry,  free  from  draughts,  and  well- ventilated. 

The  feed  after  farroAving  should  be  about  the  same 
as  before.  After  the  first  week  larger  quantities  are 
necessary  for  the  sow  in  order  to  maintain  the  pigs 
properly.  When  the  pigs  are  weaned,  the  feed  of 
the  sow  should  be  cut  down  to  check  the  flow  of  milk. 
Oats  is  recommended  for  that  purpose. 

Feeding  the  pigs.  The  young  pigs  will  learn  to  eat 
at  about  three  weeks  of  age.  At  this  time  if  the  pigs 
can  be  fed  separately  from  the  sow  better  results  will 
be  obtained.  Skim-milk,  middlings  and  soaked  corn 
are  recommended. 

Young  pigs  should  be  given  opportunity  for  exer- 
cise but  should  be  sheltered  from  cold  winds  or  hot 
sun.  Young  pigs  may  be  weaned  at  from  8  to  10 
weeks.     Avoid  too  heavy  feeding  at  first. 

Pasture-fed  pigs  may  be  given  one-fourth  of  a  pound 
of  tankage,  or  one  and  one-half  to  two  pounds  of  skim- 
milk  or  buttermilk  per  day;  one-half  pound  of  mid- 
dlings may  be  added  to  the  above  ration.  Adding  bran 
or  finely  ground  oats  to  the  middlings  will  prevent  con- 
stipation in  case  the  middlings  are  too  fine  and  floury. 

What  corn  is  readily  cleaned  up  may  be  fed  at  the 
age  of  three  months  or  a  little  earlier  if  skim-milk  is 
being  fed.  The  pigs  should  be  fed  four  times  a  day  at 
first  and  then  three  times.  As  the  pigs  grow  older  the 
corn  and  middlings  may  be  increased,  but  at  no  time 
should  corn  alone  be  fed. 


46  PIG  RAISING 

Markets.  The  successful  stock  man  is  the  one  who 
is  familiar  with  market  requirements  and  tries  to  meet 
them.  Every  pig  club  member  should  know  something 
of  the  market  classes  and  grades  of  hogs.  These  differ 
somewhat  according  to  local  conditions,  but  in  a  general 
way  the  classification  used  on  the  Chicago  market  may 
be  taken  as  a  standard. 

Heavy  hogs  are  no  longer  at  a  premium  except  when 
the  price  of  lard  is  high.  They  contain  a  large  amount 
of  fat.  The  various  grades  of  hogs  in  the  several 
classes  indicate  the  degree  to  which  they  have  attained 
to  the  standard  of  perfection,  prime  being  the  highest 
grade,  and  common  and  inferior  the  lowest  grades. 

Butcher  hogs  are  commonly  used  for  fresh  meat  trade. 
They  are  principally  barrows. 

The  term  packing  refers  to  the  use  to  which  this  class 
of  hogs  is  commonly  put.  They  are  inferior  to  butcher 
hogs  and  are  cut  up,  cured,  and  packed  in  boxes  and 
barrels.  Mixed  packing  hogs  are  those  marketed  with- 
out grading.  Speculators  often  buy  them  up  and  grade 
them. 

The  meat  of  pigs  is  unsuitable  for  curing  and  supplies 
part  of  the  demand  for  cheap,  fresh  meat. 

Bacon  hogs  quoted  on  the  Chicago  market  are  not 
the  bacon  hogs  which  furnish  the  Wiltshire  sides.  They 
are  lard  hogs  that  are  not  highly  finished,  have  a  high 
per  cent  of  lean  meat,  and  supply  the  demand  for  lean 
pork. 

Stags  are  males  castrated  too  late  in  life  to  grade  as 
barrows.  Boars  are  used  for  sausage  and  supply  cheap 
fresh  meat. 

The  present  demand  is  for  hogs  weighing  from  200 
to  250  pounds,  and  the  hog  raiser  should  aim  to  finish 
and  market  his  hogs  at  about  these  weights. 


SWINE 
Market  Classes  and  Grades 


47 


Class 


Prime  heavy 


Butcher    


Packing 


Light 


Pigs... 
Roughs 

Stags    . 
Boars  . 


Misc. 


Weight 


350-500 


180-350 


200-500 


125-220 


60-125 


Sub-Class 


•Heavy    280-350 


Medium 220-280 


Light   180-220 


Heavy    300-500 


Medium  250-300 


Mixed 200-280 


Bacon. 


English    160-220 


U.   S 155-195 


Light  light 125-150 


Light  mixed    150-220 


1^  Roasting  pigs 
I  Feeders 
;  Governments 
I  Pen  holders 
I  Dead  hogs 


Grade 


Prime 
r  Prime 
LGood 
r  Prime 

<  Good 

L  Common 

{Prime 
Good 
Common 
fGood 

<  Common 
[inferior 
rGood 

J  Common 

[inferior 

rGood 
J  Common 

[inferior 

r  Choice 
\  Light 

[Fat 

(-Choice 
J  Good 

[  Common 

rGood 
J  Common 

[inferior 

{Good 
Common 
Inferior 
r  Choice 
i  Good 
Common 


48  PIG  RAISING 

NOTEBOOK  QUESTIONS 

(Write  brief  answers  on  notebook  pages.) 

1.  Why  is  hog  raising  such  a  popular  form  of  live- 
stock production  on  the  farm? 

2.  In  what  important  respects  has  the  domestic  pig 
been  improved  from  the  wild  hog? 

3.  What  are  the  chief  differences  between  the  bacon- 
type  and  lard- type  of  hog? 

4.  What  are  the  characteristics  of  a  good  brood 
sow?    Of  a  good  boar? 

5.  Name   the    standard   breeds    of   swine   in    this 
country. 

6.  What  is  your  favorite  breed  and  why? 

7.  What  are  some  of  the  feeds  supplementary  to 
corn  in  productive  swine  feeding? 

8.  Give  some  reasons  why  swine  should  be  shel- 
tered.   What  are  the  essentials  of  a  good  piggery? 

9.  Name  five  things  you  consider  essential  in  the 
care  of  the  brood  sow. 

10.     List  some  interesting  hog  habits. 


APPENDIX 

A  Model  Constitution,  with  Suggestions  for 
Pabliamentary  Procedure  ^ 

CONSTITUTION 
Article  I.    The  name  of  this  organization  shall  be  the... 


Club. 

(School,  township,  county,  etc.) 

Article  II.    The  object  of  this  club  is  to  increase  the  agricul- 
tural, educational,  and  social  advantages  of 

(Name  of  geographical  unit) 

through  home  projects,  entertainments,  lectures, 

fairs,  exhibits,  etc. 

Article  III.    All  boys  and  girls  living  in 

(Geographical  unit) 

between  the  ages  of  10  and  IS  years  shall  be  eligible  for 
membership. 

Article  IV.    Sec.  1.    The  officers  of  this  club  shall  consist  of 

a  president,  a  vice-president,  a  secretary,  and  a  treasurer. 

Sec.  2.    A  majority  vote  shall  constitute  an  election. 

Article  V.    Roberts'  Rules  of  Order  shall  govern  the  meetings 
of  the  club. 

Article  VI.  The  order  of  business  for  all  regular  meetings 
shall  be  as  follows. 

1.  Call  to  order. 

2.  Roll  call. 

3.  Reading  of  minutes  of  last  meeting. 

4.  Addition  or  corrections  to  the  minutes. 

5.  Reports  of  committees. 

6.  Old  business. 

7.  New  business. 


*  Credit  is  due  Mr.  E.  C.  Lindeman,  State  Club  Leader  of 
Michigan,  for  this  material. 

49 


50  PIG  RAISING 

8.  Considering  new  names  for  membersliip. 

9.  Literary  program. 

10.  Recreation  or  refreshments. 

11.  Adjournment. 

Article  VII.  Committees  for  special  purposes  may  be  ap- 
pointed by  the  president  at  any  time. 

BY-LAWS 

Article  I.  The  club  motto  shall  be  "To  make  the  BEST, 
BETTER,"  and  the  club  emblem  shall  be  a  four-leaf 
clover  bearing  an  H  on  each  leaf. 

Article  II.  The  ofllcers  shall  be  elected  by  ballot  at  the  annual 
election  in of  each  year. 

(Month) 

Article  III.  The  regular  meeting  of  the  club  shall  take  place 
at on  the 

(Name  of  building)  (Day  of  the  month) 

Article  IV.    Sec.  1.    A  quorum  shall  consist  of 

(Usually  two-thirds) 

of  the  membership  of  the  club. 

Sec.  2.     This  constitution  may  be  amended  by  a  vote  of 
of  the  members  present  at  any  regular 

(Two-thirds) 

meeting. 

PARLIAMENTARY  PRACTICE  HINTS  AND  SUGGESTIONS 

a.    Always  address  the  president  as  Mr.  or  Miss  President. 
h.    All  remarks  should  be  addressed  to  the  president. 

c.  There  should  be  no  talking  between  members. 

d.  The  president  should  recognize  the  person  who  seeks 
the  floor  by  saying:     "Mr.  or  Miss " 

€.  This  indicates  that  the  person  thus  recognized  has  the 
privilege  of  speaking  (of  the  floor)  and  must  not  be  inter- 
rupted. 

/.  The  only  interruptions  allowable  are  (1)  a  call  for  a 
point  of  order,  or  (2)  a  question. 

g.  A  point  of  order  applies  to  a  member  who  has  made  a 
motion  which  is  out  of  order  because  of  another  motion  before 
the  meeting,  or  to  a  member  whose  remarks  are  not  on  the 
subject  under  consideration,  or  to  a  person  who  is  exceeding 


APPENDIX  51 

the  time  limit  for  discussion,  etc.  A  point  of  order  is  executed 
as  follows: 

Member  rising  while  another  is  speaking:  "Mr.  President, 
I  rise  to  a  point  of  order." 

The  president  will  then  recognize  the  speaker  as  follows: 
"Mr ,  please  state  your  point  of  order." 

Member  who  has  interrupted  speaker:  "Mr.  President,  the 
speaker,  Mr ,  is  out  of  order  because  his 

(Interrupted  member's  name) 

remarks  are  not  on  the  subject  under  consideration  (or  is  out 
of  order  because  there  is  another  motion  before  the  meeting)." 

President:  "The  chair  decides  that  the  point  is  (or  is  not) 
well  taken." 

Whereupon  the  interrupted  speaker  takes  his  seat  or  makes 
an  appeal  from  the  decision  of  the  chair  as  follows: 

Interrupted  speaker:  "Mr.  President,  I  appeal  from  the 
decision  of  the  chair." 

President:     "Mr appeals  from  the  decision 

of  the  chair.  As  many  as  are  in  favor  of  sustaining  the 
decision  of  the  chair  will  make  manifest  by  saying  'Aye;' 
contrary-minded,  'No.' " 

The  motion  is  (or  is  not)  carried. 

If  the  motion  is  carried,  and  the  decision  of  the  chair  is 
thus  sustained,  the  interrupted  speaker  has  no  further  re- 
course and  must  take  his  seat.  If,  however,  the  motion  is 
lost  and  the  decision  of  the  chair  is  not  sustained,  the  speaker 
may  continue  to  speak. 

Question.  The  speaker  may  be  interrupted  by  any  member 
for  the  purpose  of  asking  a  question.  This  question  may  be 
one  of  personal  privilege  or  may  be  for  the  purpose  of  gaining 
information  about  the  subject  under  discussion.  The  execu- 
tion of  this  motion  may  proceed  as  follows: 

Member  taking  floor  while  another  member  is  speaking: 
"Mr.  President,  I  rise  to  a  question  of  information." 

Presiding  officer:     "State  your  question." 

Member:  "Do  I  understand  the  speaker  to  mean  that 
etc.?" 

The  speaker  then  proceeds  to  give  the  information  desired, 
and  the  meeting  proceeds. 

In  case  of  a  question  of  personal  privilege  the  process  is  as 
follows: 

Member,  rising  and  interrupting  speaker:  "Mr.  President, 
I  rise  to  a  question  of  personal  privilege." 

Presiding  officer:     "State  your  question." 


52  PIG  RAISING 

Member:  "Mr.  President,  this  room  is  too  warm  for  com- 
fort, and  I  therefore  ask  to  have  the  windows  opened." 

In  either  case  the  presiding  officer  may  rule  for  or  against 
the  person  asking  the  question. 

Jl  Never  offer  a  motion  by  saying,  "I  move  you — ,"  but 
simply  with  "I  move,  etc." 

i.  Never  offer  a  motion  while  another  motion  is  still  before 
the  meeting. 

y.  Before  any  matter  is  voted  upon  the  presiding  officer 
must  state  the  motion  fully  and  completely. 

k.  The  ordinary  form  of  voting  upon  regular  motions  is  as 
follows:  Presiding  officer:  "All  in  favor  of  this  motion  say 
*Aye'  (a  short  pause  for  the  vote) ;  contrary,  'No.' "  The  pre- 
siding officer  then  announces  the  result  by  saying:  "The 
motion  Is  carried,"  or  "The  motion  is  lost." 

t.  Motions  for  question  of  privilege  or  point  of  order  take 
precedence  over  all  other  motions.  . 

m.  Never  attempt  to  place  too  many  amendments  to  a 
motion.  (Two  are  allowable;  that  is,  an  amendment  to  an 
amendment.)  It  is  usually  much  better  to  offer  a  substitute 
motion. 

n.  A  motion  may  not  be  put  to  a  vote  of  the  meeting  until 
it  has  been  seconded  or  supported  by  some  member  other  than 
the  one  making  the  motion. 

0.  In  case  of  tie  votes  the  president  or  presiding  officer 
decides  the  motion. 

p.    A  motion  to  adjourn  the  meeting  is  in  order  at  any  time. 

In  addition  to  these  simple  rules  which  may  serve  for  the 
beginning  of  the  club's  activities,  each  club  library  should  con- 
tain a  modern  work  on  parliamentary  practice. 

DUTIES  OF  THE  OFFICERS 

The  President 

1.  Calls  the  meetings  to  order. 

2.  Announces  the  order  of  business. 

3.  Puts  all  questions  and  motions. 

4.  Decides  points  of  order, 

5.  Decides  the  votes. 

6.  Calls  another  member  to  the  chair  if  he  or  she  wishes  to 

take  part  In  the  debate. 
The  Vice-President 
1.   Performs  all  the  duties  of  the  president  in  case  he  or  she 
is  absent. 


APPENDIX  53 

The  Secretary 

1.  Keeps  the  minutes  of  all  meetings. 

2.  Handles  all  correspondence. 

3.  Sends  or  posts  notices  for  meetings. 

4.  Reads  the  minutes  of  the  previous  meetings. 

5.  Acts  as  chairman  in  case  both  president  and  vice-presi- 

dent are  absent. 
The  Treasurer 

1.  Collects  all  dues  and  moneys. 

2.  Keeps  an  account  of  all  moneys  collected  and  paid  out. 

3.  Pays  bills  Avhen  ordered  by  the  president  or  secretary. 

Suggestive  Programs  fob  Agricultural  Clubs 

The  programs  for  club  meetings  will  depend  largely 
on  the  type  of  project,  the  time  to  be  devoted  to  meet- 
ings, and  the  originality  of  the  leader.  There  should 
be  something  for  everyone  to  do ;  each  individual  should 
have  some  share  in  each  club  meeting. 

The  general  program  might  divide  itself  into:  (1) 
project;  (2)  business,  literary,  and  demonstration; 
(3)  social.  No  one  of  these  three  divisions  can  be 
carried  on  exclusive  of  the  others.  The  projects  will 
have  their  stories,  the  literary  programs  will  sometimes 
include  project  demonstrations,  while  the  social  spirit 
should  always  be  present. 

It  would  be  well  to  combine  as  much  of  a  "do" 
program  as  possible  with  the  literary  work.  Demon- 
strations, "stunts,"  and  contests  always  add  interest. 
Do  not  forget  that  music  is  always  a  welcome  addition 
to  a  club  program.  The  following  suggestions  are  given 
merely  to  assist  the  club  in  arranging  for  the  year's 
work.  Further  suggestions  may  be  obtained  by  study- 
ing the  programs  of  projects  other  than  yours.  Meet- 
ings should  be  held  at  least  once  a  month,  perhaps 
oftener  at  certain  seasons  of  the  year.     They  may  be 


54  PIG  RAISING 

held  in  the  schoolhouse  Friday  afternoon,  and  the  young 
pupils  and  others,  not  members  of  the  club,  may  be 
guests.  Occasional  evening  meetings  with  social  fea- 
tures and  refreshments  should  be  held. 

In  the  conduct  of  club  meetings  a  good  club  leader 
(or  teacher)  will  remain  in  the  background  as  much  as 
possible,  permitting  the  officers  of  the  club  to  conduct 
the  meeting.  Parents,  patrons,  members  of  the  advisory 
committee,  and  outside  speakers  should  have  a  place 
on  certain  programs,  but  it  should  ever  be  borne  in 
mind  that  the  club  is  for  boys  and  girls,  and  care  should 
be  exercised  that  the  adults  do  not  crowd  them  off  the 
programs.  A  club  will  be  far  more  successful  if  it  suc- 
ceeds in  stimulating  its  own  members  to  take  part  in 
club  meetings,  than  if  it  merely  fills  up  its  programs 
with  outside  speakers. 

In  connection  with  the  club  meetings,  visits  should 
be  made  to  places  where  actual  club  work  can  be  ob- 
served. The  com  plat,  the  pig  pen,  and  the  garden 
should  be  utilized  in  this  connection.  Observation  trips 
and  ' '  hikes ' '  should  be  taken  to  observe  ideal  conditions 
on  farms  or  in  homes. 

General  Program 


ORGANIZATION 

(1)  Roll  call. 
Talks  on: 

Purpose  of  organization. 

How  we  are  connected  with  other  organizations. 

What  others  will  do  for  us. 

What  we  will  do  for  ourselves. 

What  we  will  do  for  others. 

How  we  are  going  to  make  our  club  a  success. 
Discussions  of  assignments  for  months. 
Discussion  of  record  books. 


APPENDIX  55 

Pig  Club  Programs 

(1)  Roll  call,  answered  by  naming  breeds  or  breed  character- 

istics. 
Talks  on: 
Origin  of  swine. 
Characteristics  of  lard  hog. 
Characteristics  of  bacon  hog. 
Demonstration:      Locating  and   naming  parts   of  a   hog 
from  a  drawing,  picture,  or  chart 

(2)  Roll  call,  answered  by  names  of  prominent  breeders. 
Talks  on: 

History  of  Duroc- Jersey. 
History  of  Poland  China. 
History  of  Chester  "White. 
History  of  Berkshire. 
History  of  Hampshire. 

(3)  Roll  call,  answered  by  naming  essentials  for  a  healthy 

herd. 
Talks  on: 
Mineral  matter  in  the  ration. 
Sanitary  hog  houses. 

Individual  hog  houses  vs.  the  colony  hog  house. 
Dipping  hogs. 
Demonstration:     Making  an  individual  hog  house,  using 
blackboard  or  model. 

(4)  Roll  call,  answered  by  naming  forage  crops  suitable  for 

swine. 
Talks  on: 
Alfalfa   pasture. 
Rape. 
Other  kinds  of  pasture. 

(5)  Roll  call,  answered  by  naming  feeds  suitable  for  swine. 
Talks  on: 

Home  grown  feeds. 
Feeds  that  must  be  purchased. 
Demonstration :     Blackboard  explanation  of  nutritive  ratio 
of  a  feed  or  a  ration. 

(6)  Judging  contest:     Each  member  to  place  three  hogs. 

(Basis  of  award:  placing,  50;  reasons,  50.) 


^^  PIG  RAISING 

References  on  Pigs 
(Books) 

Productive  Swine  Husbandry — Day.    No.  1. 

Swine  in  America — Coburn.     No.  2. 

The  Hog  Book — Dawson.     No.  3. 

Manual  of  Farm  Animals — Harper.     No.  4. 

Pigs  for  Profit— Walker.    No.  5. 

Swine — Dietrich.    No.  6. 

Feeds  and  Feeding — Henry  and  Morrison.    No.  7. 

Judging  Farm  Animals — Plumb.     No.  8. 

Principles  and  Practices  of  Judging  Live  Stock — Gay.    No.  9. 

(Bulletins) 

Bui.  109.  The  Location,  Construction,  and  Operation  of  Hog 
Houses.     Agr.  Exp.  Sta.,  Urbana,  111.     No.  10. 

Bui.  147.  Pork  Production.  Agr.  Exp.  Sta.,  Lincoln,  Neb. 
No.  11. 

Bui.  124.  Fattening  Hogs  in  Nebraska.  Agr.  Exp.  Sta.,  Lin- 
coln, Neb.    No.  12. 

Bui.  136.  Forage  Crops  for  Swine.  Agr.  Exp.  Sta.,  Ames,  la. 
No.  13. 

Bui.  143.  Hogging  Down  Corn — ^A  Successful  Practice.  Agr. 
Exp.  Sta.,  Ames,  la.    No.  14. 

Bui.  110.  Forage  Crop  Rotations  for  Pork  Production.  Agr. 
Exp.  Sta.,  Columbia,  Mo.    No.  15. 

Farmers'  Bui.  205.  U.  S.  Dept.  of  Agr.,  Washington,  D.  C. 
No.  16. 


PART  IV 

THE  HOME  PROJECT  NOTEBOOK 

Pig  Raising  Project  Record 

Year 

Name   

P.  0 Box Route. 

County 

Name  of  Club 

School  Dist.  No 

Teacher 

Club  Leader 


Pig  Project  Study  Outijne^ 

The  following  outline  may  serve  as  a  guide  to  each 
pupil  in  the  study  of  his  project,  or  it  may  be  used 
by  the  class  as  a  whole  in  their  discussion  of  the  subject : 
(Each  pupil  should  write  the  answers  to  the  questions.) 

I.    Shall  I  raise  pigs  for  my  project? 

1.  Do  I  like  pigs? 

2.  Is  this  section  suited  to  the  profitable  production 

of  pork? 

3.  Do  pigs  fit  in  well  with  our  farm  management 

plan? 

4.  Is  cholera  or  any  other  disease  likely  to  prevent 

profits? 
II.    What  shall  be  my  aim  in  raising  pigs? 

1.    Shall  I  feed  one  or  more  pigs  during  the  summer 
to  market  in  the  fall  or  winter? 


1  Courtesy  of  C.  H.  Lane,  States  Relation  Service,  U.  S.  Dept. 
of  Agriculture. 

57 


58  PIG  RAISING 

2.  Shall  I  aim  toward  building  up  a  pure-bred  herd 

for  breeding  purposes? 

3.  Shall  I  make  a  combination  of  the  aims  above? 

III.  How  shall  I  get  a  start? 

1.  Shall  I  buy  one  or  more  young  pigs? 

2.  Shall  I  buy  a  sow  which  has  been  bred? 

3.  Shall  I  buy  pure-bred  pigs  or  grades? 

4.  What  breed  shall  I  buy? 

5.  Do  I  know  the  points  of  a  good  pig? 

IV.  Can  I  give  breeding  animals  proper  management? 

1.  Do  I  know  how  to  manage  the  boar  and  sow  at 

breeding  time? 

2.  Can  I  give  a  brood  sow  the  proper  care? 

3.  Can  I  manage  sow  and  pigs  properly  at  farrow- 

ing time? 
V.    How  shall  I  care  for  young  pigs? 

1.  What  attention  do  they  need  before  weaning? 

2.  What  care  and  feed  shall  I  give  them  after  wean- 

ing? 

3.  What  is  the  best  method  of  weaning? 

4.  Shall  I  allow  my  pigs  to  run  in  a  pasture,  or  shall 

I  feed  them  in  a  pen? 

5.  What  crops  shall  I  raise  for  my  growing  pigs? 

6.  What  special  care  will  my  pigs  need  in  summer? 
VI.     How  shall  I  fatten  my  pigs  for  market? 

1.  What  records  shall  I  keep  that  I  may  know  how 

much  the  pork  I  am  producing  will  cost? 

2.  At  what  age  will  fattening  for  the  market  be  most 

profitable? 

3.  What  is  the  most  satisfactory  ration  I  may  feed 

for  fattening? 

4.  What  methods  of  feeding  shall  I  use? 

VII.     How  shall  I  care  for  my  pigs  during  the  winter? 

1.  What  is  the  most  satisfactory  method  of  feeding 

for  maintenance  during  the  winter? 

2.  What  special  care  will  my  pigs  need  in  winter? 
VIII.    What  kind  of  hog  house  shall  I  build? 

1.  What  factors  shall  I  keep  in  mind  in  building  a 

hog  house? 

2.  Can  I  afford  an  elaborate  house? 

3.  Can  I  make  a  plan  for  such  a  house  as  I  need 

and  build  it? 
IX.    How  can  I  prevent  disease? 


THE  HOME  PROJECT  NOTEBOOK 


59 


1.  Do  I  appreciate  the  importance  of  cleanliness  and 

sanitation? 

2.  Will  I  give  the  pigs  a  chance  to  keep  clean? 

3.  Do  I  know  how  to  prevent  such  common  ailments 

as  scours,  worms,  and  lice? 

4.  Do  I  know  the  nature  of  hog  cholera,  how  to  han- 

dle a  case  of  infection,  and  how  to  prevent  such 
infection? 

Tlie  pupil  is  urged  to  answer  all  questions,  make  all 
records,  describe  all  operations,  and  give  all  results 
called  for  in  the  calendar  of  monthly  activities  on  the 
following  notebook  pages. 

1.  Breed   of  hog 

2.  Sex   

3.  Name  of  hog 

4.  Is  it  pure-bred? 

5.  Is  it  registered? 

6.  If  so,  give  its  number 

7.  Date  record  started 

8.  Age  of  hog  at  that  time 

9.  Value  at  that  time 

10.  Weight  at  that  time 

11.  About  how  many  minutes  did  you  spend  each  day  caring 

for  your  pig? 

12.  How   many   hours   does   this   amount   to   for   the   whole 

project?  

I  state  upon  my  honor  as  a  Pig  Club  member  that  I  have 
answered  all  of  the  questions  as  correctly  as  I  am  able. 

(Signed) 

Date  when  record  is  finished:  • 


Registration  Record 


Sow 

Service  Boar 

Date  of 
Service 

Date  of 
Farrowing 

No.  of 
Pigs 

Remarks 

Name             No. 

Name     No. 

Queen's  Model  13271 

Big  Lad  2683 

Jan.  1,  '18 

Apr.  22,  '18       10 

All  O.K. 

60 

History  and  Description  of  the  Breed  Selected 


61 

History  and  Description  op  the  Breed  Selected 


62 

History  and  Description  of  the  Breed  Selected 


THE  HOME  PROJECT  NOTEBOOK 


63 


Feed  Record 

Each  time  any  feed  is  weighed  out  the  kind  and  weight 
should  be  entered  below.  By  weighing  out  a  sack  of  feed  or 
several  bushels  of  grain  at  a  time,  this  can  be  simplified.  (Use 
the  standard  prices  in  figuring  cost  of  feed,  pasture,  grazing 
crops,  and  waste.) 


Date 

Kind  of  Feed 

Pounds  of  Feed 

Value 

Dollars 

Cents 

Totals.. 

Give  Record  for  Wastes  in  Space  Below. 

Kind  of  Waste 


Average  No, 

of  gallons 

per  day 


Total  No. 
of  gallons 
per  month 


Value 


Dollars  Cents 


Totals. 


1.  What  kind  of  pasture  did  you  use?  

2.  For  how  many  months  did  your  pig  run  on  pasture?. 

3.  Did  you  cut  green  feed  for  your  pig? 

4.  If  so,  for  how  many  months? 


Total  value  of  pasture. . . . 
Total  value  of  green  feed, 


Dollars 


Cents 


64 


PIG  RAISING 
Kecord  of  "Weights  by  Months 


If  scales  can  not  be  obtained,  all  except  the  first  and  last 

weights  of  the  pig  may  be  estimated. 


Month 

Weight  in  Pounds 

Gain 

in 

Pounds 

First  ... 
Second   . 
Third    .. 
Fourth   . 
Fifth  ... 
Sixth    .. 
Seventh. 
Eighth   . 
Ninth   .. 
Tenth   .. 
Eleventh. 
Twelfth. 
Total. 

I 

2 

3 

4 

5 

6 

7 

8 

9 

10 

1 

2 

3 

4 

5 

• 

6 

7 

8 

9 

10 

Standard  Prices  of  Feeds  to  Be  Used  in  Keeping 
Records 

Write  to  your  state  club  leader  for  the  standard 
prices  to  be  used  for  feeds.  If  such  are  not  available, 
use  local  prices  which  may  be  obtained  from  elevators, 


THE  HOME  PROJECT  NOTEBOOK  65 

feed  stores,  or  local  papers.    For  purposes  of  comparison 
feed  prices  should  be  uniform  for  a  club  or  class. 

Financial  Statement  and  Summary 

Note. — Do   not   fiH   this   page   until   the   project   is   finished. 

EXPENSES 

Value  of  pigs  at  beginning $ 

Value  of  pasture 

Value  of  green  feed 

Value  of  feed 

Value  of  kitchen  or  other  wastes 

Amount  of  labor,   hrs. 

Value  of  labor  at  10  cents  per  hour 


Total  expense 


RECEIPTS 
Note. — Use  only  spaces  that  apply  to  your  pig. 

Final  value  meat  hog,  lbs., 

at  per  lb I , 

— or — 
If   a   pig   for   breeding   purposes,    its   weight 
in  lbs and  value $ . 


Total  receipts   $ . 


SUMMARY 

1.  "Weight  at  beginning lbs. 

2.  Weight  at  end  of  project lbs. 

3.  Total  gain  in  weight lbs. 

(Subtract  answer  to  No.  1  from  answer  to  No.  2.) 

4.  Number  of  days  fed 

Average  daily  gain lbs. 

(Divide  answer  to  No.  3  by  answer  to  No.  4.) 

5.  Cost  per  pound  of  gain $ 

(Divide  cost  of  feed  by  total  gain  in  weight.) 

6.  Final  net  profit .$ 

(Subtract  total  expenses  from  total  receipts.) 

7.  At  what  fairs  did  you  show  your  pig? 


8.  Did  you  win  a  prize?. 

9.  What  were  they? 


66 

Answers  to  Notebook  Questions 


67 

Answers  to  Notebook  Questions 


68 

Answers  to  Notebook  Questions 


69 
Answers  to  Notebook  Questions 


70 

Answers  to  Notebook  Questions 


THE  HOME  PROJECT  NOTEBOOK  71 

The  Story  of  My  Pig 

Note. — Write  your,  story  on  sheets  the  size  of  these  and  cor- 
rect it  carefully  before  copying  it  into  this  book.  Insert  a 
picture  of  you  and  your  pig  together,  if  possible. 

Use  the  following  questions  as  suggestions  in  writing  your 
story.    Use  some  other  title  if  you  prefer: 

Why  are  you  a  Pig  Club  member? 

How  did  you  get  your  pig? 

What  did  you  name  your  pig  and  why? 

Why  did  you  select  this  breed? 

Why  are  pastures  or  green  crops  important  in  pig  raising? 

Did  your  pig  drink  much  water? 

How  did  you  weigh  your  pig? 

How  did  you  feed  your  pig? 

When  did  you  feed  your  pig? 

What  did  you  feed  your  pig? 

How  did  you  spend  your  time  with  your  pig? 

Did  your  pig  become  a  pet? 

Who  visited  you  and  told  you  how  to  care  for  your  pig? 

What  did  you  see  and  learn  at  the  pig  show  and  prize 
contest? 

Why  are  well-bred  pigs  better  than  scrubs? 

What  are  you  planning  to  do  in  the  Pig  Club  work  next 
year? 

What  have  you  learned  about  pigs? 

What  kind  of  a  boy  makes  a  good  Pig  Club  member? 


72 

The  Story  of  My  Pig 


73 

The  Story  op  My  Pig 


74 

The  Story  of  i\lY  Pig 


75 

The  Story  of  My  Pig 


7e 

The  Story  op  My  Pig 


77 
The  Story  op  My  Pig 


78 

The  Story  of  My  Pig 


THE  HOME  PROJECT  NOTEBOOK  79 

Reference  Reading  I  Have  Done 
(References  are  numbered  on  last  page  of  this  book.) 


Reference  No. 


No.  1 


Pages  Read 


12-26 


Your  Opinion  of 
the  Matter  Read 


Good,  etc. 


fummMAKr 

ft.  C.  State  CoUm 


